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Veggie Peanut Noodle Stir-Fry
Veggie Peanut Noodle Stir-Fry

Veggie Peanut Noodle Stir-Fry

with Green Beans and Tenderstem® Broccoli

Recipe Development Team
Recipe Development TeamUpdated on September 30, 2025
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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 ketjap manis, red Thai style paste and peanut butter to make a delicious sauce.

Tags:
Calorie Smart
•Climate Conscious
•Veggie
•Family Friendly
Allergens:
Wheat
•Cereals containing gluten
•Egg
•Soya
•Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

80 grams

Tenderstem® Broccoli

1 unit(s)

Bell Pepper

80 grams

Green Beans

2 unit(s)

Garlic Clove

½ unit(s)

Lime

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

20 milliliter(s)

Ketjap Manis

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

50 grams

Red Thai Style Paste

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

Not included in your delivery

100 milliliter(s)

Boiled Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2304 kJ
Energy (kcal)551 kcal
Fat20.6 g
of which saturates3.5 g
Carbohydrate69.2 g
of which sugars17.8 g
Dietary Fibre10.4 g
Protein20.6 g
Salt3.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Medium Saucepan
•Sieve
•Measuring Jug
•Kettle
•Pan

Cooking Instructions and Tips

PDF
Start the Prep
1

a) Bring a large saucepan of water to the boil with ½ tsp salt for the noodles.

b) Halve any thick broccoli stems lengthways, then cut widthways into thirds. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

c) Trim the green beans, then cut into thirds.  Peel and grate the garlic (or use a garlic press). 

d) Halve the lime (see ingredients for amount).

Cook the Noodles and Veg
2

a) When boiling, add the noodles, green beans 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.

Make your Peanut Sauce
3

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.

Bring on the Stir-Fry
4

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the sliced pepper.

c) Stir-fry until tender, 5-6 mins. Continue to stir while it cooks.

d) Stir in the red Thai style paste and the garlic. Cook, stirring, for 1 min more.

Combine and Stir
5

a) Add the peanut sauce to the pan and stir well until combined.

b) Stir through the cooked noodles, green beans 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.

Garnish and Serve
6

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.

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