Peanut butter noodles

These yummy stirfried noodles in a satay style sauce are perfect for a quick midweek dinner. Packed full of veggies and ready in just minutes. This is a recipe we make time and time again in the littleseed kitchen.

Serves 2 to 3

Ingredients

• 1 tbsp Littleseed Spicy Stir Fry Oil

• 1 red onion

• 4 mushrooms cut into quarters

• 1 carrot – peeled and sliced into batons

• Half a red pepper sliced into batons

• A handful of green beans

• A handful of broccoli florets

• A handful of spinach leaves

• 2 nests of dried egg noodles

• 1 x tbsp soy sauce

• 1 x heaped tsp of peanut butter

• 200ml coconut milk

• 1 lime

• A handful of crushed peanuts

Method

1. Add the oil to a large frying pan or wok on a medium heat. Add the onions, mushrooms, carrot and red pepper to the pan and stir fry for a few minutes.

2. Meanwhile cook the noodles as per the instructions on the packet and when the water is boiling also add the broccoli and green beans to the water

3. Once cooked drain the noodles, broccoli and green beans and add to the veg in the frying pan.

4. Mix the veggies and noodles around and then add the peanut butter, coconut milk and soy sauce.

5. Toss the noodles around in the liquid until they are coated and glossy and there are no lumps of peanut butter left. Add the spinach and stir through until it wilts.

6. Serve in bowls with a squeeze of lime juice and a sprinkle of peanuts for extra crunch.

 Cooking Time

20 minutes