Lunch | Pasta

Spicy Tendersteam & Peanut Noodle Stir Fry

July 12, 2017


  • 250g wholewheat noodles (or gluten free soba noodles)
  • 1 tsp toasted sesame oil
  • 200g Tendersteam broccoli
  • 250g chestnut mushrooms
  • 1 medium red bell pepper
  • 2 spring onions (optional)
  • a bunch of fresh coriander (optional)

For the spicy peanut sauce:

  • 6 tsp soy sauce (or gluten-free tamari sauce)
  • 8 tsp peanut butter
  • 1 1/2 tsp sriracha sauce
  • 1 tsp toasted sesame oil


  1. MAKE THE NOODLES.   Cook the noodles according to the package’s instructions. Once cooked, drain and plunge into a pan of cold water.
  2. COOK THE VEG.   Heat the sesame oil in a large frying pan or wok and cook the vegetables for 6-8 minutes.
  3. MAKE THE SAUCE.   Stir all the ingredients together. If it’s too thick, stir in some hot water until it becomes a thick but smooth sauce. Stir half the sauce into the noodles and half into the veg, then mix everything together. Server hot or cold. To warm up, return to the frying pan and cook on a high heat for a couple of minutes until warmed through.


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