"Packed with an array of colourful, crispy vegetables that need only a brief moment in the pan, stir fries can be prepared, cooked and served far quicker than it will take you to order and pick up a take away!"
Sharon
Stir-fry Noodles with a Tangy Peanut Sauce
Ingredients
- For the sauce:
- 2 TBSP tamari sauce (or reduced-salt soy sauce)
- 2 TBSP rice vinegar
- 1 TBSP maple or agave syrup
- 3 TBSP peanut butter
- For the Stir-fry:
- 1 TBSP groundnut oil (or oil of choice)
- 2 garlic cloves, crushed
- 5cm / 2 inch piece of root ginger, peeled and finely grated*
- 600g / 21 oz / 5-6 packed cups mixed stir fry vegetables (shredded white cabbage, beansprouts, sliced red pepper, finely julienned carrot, shredded Spring greens or pak choi, sliced onion)
- 27g / 1oz / ¼ cup cashews
- 80g / 3 oz / ½ packed cup marinated tofu pieces (e.g. Cauldron Organic Marinated tofu pieces), or substitute with another ¼ cup cashews
- 250g / 9 oz brown rice (or other wholegrain) noodles
Contributed by Sharon
Preparation time: 7 minutes
Cooking time: 8 minutes
Difficulty: Easy
Serves 4 people
Instructions
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Prepare the peanut sauce by vigorously whisking together the ingredients in a small bowl using a fork, until fully combined.
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Wash and prepare the vegetables.
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Heat a large pan of water for the noodles.
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Heat the oil in a large non stick wok or deep-sided frying pan (skillet) on a low-medium heat and cook the garlic and ginger for a minute or two.
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Add the vegetables, turn up the heat to medium-high and stir fry for a couple of minutes.
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Add the peanut sauce, cashews and tofu, and stir fry for a further 5 minutes.
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Meanwhile, cook the noodles according to the instructions on the packet, then drain and add to the pan. Gently stir through to coat in the peanut sauce.
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*I peel my ginger, chop it into 1 inch pieces and store it in the freezer. I then finely grate it, straight from the freezer.
Serving Suggestion
Serve on warm plates with a sprinkling of toasted sesame seeds or hempseed.
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