Veggie Peanut Noodle Stir-Fry
with Tenderstem® Broccoli
- Egg
- Cereals containing gluten
- Soya
- Peanut
- May contain traces of allergens
- Nuts
A fast favourite, stir-frying is the perfect method to build flavour and cook quickly! This Veggie Peanut Noodle Stir-Fry heroes the veg and combines kejap manis, red Thai style paste and peanut butter to make a delicious sauce.
Ingredients
150 grams
Tenderstem® Broccoli
2 unit(s)
Garlic Clove
½ unit(s)
Lime
125 grams
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
25 grams
Ketjap Manis
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains: Peanut May be present: Nuts)
120 grams
Sliced Carrot and Cabbage Mix
50 grams
Red Thai Style Paste
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts)
Not included in your delivery
100 milliliter(s)
Boiled Water for the Sauce
1 tsp
Sugar for the Sauce
Nutrition Values
Utensils
Cooking Steps
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.
b) Halve any thick broccoli stems lengthways, then cut widthways into thirds.
c) Peel and grate the garlic (or use a garlic press).
d) Halve the lime (see ingredients for amount).
a) When boiling, add the noodles and broccoli to the water.
b) Cook until tender, 4 mins.
c) Once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the veg vibrant.
a) Meanwhile, boil a half-full kettle.
b) Pour the boiled water for the sauce (see pantry for amount) into a measuring jug.
c) Add the ketjap manis, soy sauce, peanut butter and sugar for the sauce (see pantry for amount). Stir well.
d) Pop the jug to one side.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the coleslaw mix.
c) Cook, stirring frequently, until slightly softened, 2-3 mins.
d) Stir in the red Thai style curry paste and the garlic. Cook, stirring, for 1 min more.
a) Add the peanut sauce to the pan and stir well until combined.
b) Stir through the cooked noodles and broccoli to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, 1-2 mins.
c) Once thickened, remove from the heat.
d) Add a good squeeze of lime juice and a splash of water if you feel it needs it.
a) Share the veggie noodle stir-fry between your bowls.
b) Crush the peanuts in the unopened sachet using a rolling pin, then sprinkle over the top to finish.
c) Serve with any remaining lime cut into wedges for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The peanut-and-soy sauce is a highlight for many, with the lime adding a bright finish. Some find the overall flavour mild or one-dimensional, and a few feel the Thai paste can overpower the peanut notes.
- Ease of prep: Most find this quick and straightforward to cook, though several note it takes closer to 40 minutes rather than the 20 listed.
- Suggestions: Add extra peanut butter for a stronger nutty flavour, and use less Thai paste if you prefer a milder dish. A squeeze of extra lime at the end lifts the sauce, and adding tofu, prawns, or chicken works well for extra protein.
- Next-day meals: Leftovers reheat reasonably well, though the sauce can thicken and clump; adding a splash of water when reheating helps loosen it.
- Portions: Some feel the noodle-to-vegetable ratio is off, with too many noodles and not enough veg; adding extra vegetables or a handful more greens balances the dish nicely.
