Serves: 2
Preparation time: 5 minutes
Cooking time: 12 minutes
You’ll need:
- 3 tbsp peanut butter
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 300g straight to wok noodles
- 1 tbsp oil
- 1 thumb-sized piece ginger, peeled and grated
- 3 garlic cloves
- 150g – 200g Chantenay carrots, sliced
- 300g green stir-fry vegetables
- 1 small handful basil leaves
- 25g roasted peanuts, roughly chopped
What to do:
Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth sauce
Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly
Heat the oil in a large frying pan, then stir-fry the ginger, garlic and Chantenay carrots for 2 mins
Add the rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked
Add the noodles and stir-fry for another minute or so
Pour in the peanut sauce and stir into the ingredients
Divide between bowls and sprinkle over the basil leaves and peanuts to serve