Wallflower Kitchen

Vegan Recipes

Spicy Tenderstem & Peanut Noodle Stir Fry

Spicy Tenderstem & Peanut Noodle Stir Fry Thanks to Tenderstem for sponsoring this post ♥

I was inspired to create this comforting recipe after Tenderstem challenged me to take their cooking personality quiz to find out what sort of foodie I am. It was, of course, no surprise that I got “the comforter” personality.

This means that food is my comfort and whenever I’m feeling down, it’s what cheers me up. Yep, that sounds about right. But whether I’m feeling down or not, this Spicy Peanut & Tenderstem Noodle Stir Fry is always a winner… Scroll down for the recipe.

What foodie personality are you? Take the quiz for your chance to win some amazing prizes including vouchers or a mixer!

Spicy Tenderstem & Peanut Noodle Stir Fry For me, comfort food usually involves something warm, spicy and full of carbs. Today’s recipe definitely ticks those boxes.

And assuming I’m the one doing the cooking, which is nearly always the case, then it needs to be quick and simple. This veggie noodle stir fry ticks that box too.

I have been making something similar for a long time now. Spicy peanut stir fries are nothing new but this version is so simple that it will give you an excuse to make it more often!

I made mine with peppers, mushrooms and Tenderstem broccoli for a variety of flavours, textures and nutrition.

This dish is:

  • Vegetarian & vegan
    •
  • Dairy-free
    •
  • Eggless
    •
  • Easy to make gluten-free (just use gluten-free noodles and tamari sauce
    •

Spicy Tenderstem & Peanut Noodle Stir Fry

Spicy Tenderstem Noodle Stir Fry

Spicy Tenderstem & Peanut Noodle Stir Fry

Cuisine: Asian
Servings: 4
Calories: 420 kcal
A quick, easy and super delicious dish that can be served hot for supper or cold for tomorrow's packed lunch.
Print

Ingredients

For the spicy peanut sauce

Metric - US

Instructions

Make the noodles

  1. Cook the noodles according to the package's instructions. Once cooked, drain and plunge into a pan of cold water.

Cook the veg

  1. Heat the sesame oil in a large frying pan or wok and cook the vegetables for 6-8 minutes.

Make the sauce

  1. Stir all the ingredients together. If it's too thick, stir in some hot water until it becomes a thick but smooth sauce.
  2. Stir half the sauce into the noodles and half into the veg, then mix everything together.
  3. Serve hot or cold (makes an amazing packed lunch served cold the next day!) To warm up, return to the frying pan and cook on a high heat for a couple of minutes until warmed through.
Nutrition Facts
Spicy Tenderstem & Peanut Noodle Stir Fry
Amount Per Serving
Calories 420 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 139mg 6%
Potassium 126mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 5g 20%
Sugars 7g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen
Spicy Tenderstem & Peanut Noodle Stir Fry (Vegan)

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Comments

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  1. We tried this recipe yesterday and absolutely loved it! For veggies I used green beans, broccoli and bell pepper and I added slightly more sriracha. This will definitely become a staple in our household! Thank you for a great recipe xxx
    Reply

  2. We all really enjoyed it. Not sure where you obtained your sodium values but they are not correct. 1 tbs of normal soya sauce is 4 times the amount of sodium you have listed in 1 serving and there is 6 tbs in this recipe...
    Reply

  3. We absolutely loved it!! Did add bok choy and tofu and more siracha as we lile the spice. Thanks for this simple uet flavorful dish!!
    Reply

  4. I made this for dinner for my sister and I and it was AMAZING!!!!!!!!!!!!!!!!!!!!! Truly recommend this recipe if you like Pad Thai/ want to try a new nutty dish. Thank you so much for sharing this recipe :).
    Reply

  5. so good, i added hoisin sauce, its basically sugar so its cuts the soy really well. i used it in my homemade peanut sauce.
    Reply

    • Glad you enjoyed it Sally and managed to fix the saltiness. I think it must be certain brands of peanut butter or soy sauce that cause over-saltiness. Good tip with just adding some more sweetness to it though. Thanks!
      Reply

  7. I made this for my family and we all loved it. I prepared it with the suggested veggies, plus, I added yellow peppers and fresh string beans! There were NO LEFTOVERS tonight!
    Reply

  9. Omg that sauce <3 perfect balance of salt and peanut and spice. Could eat this for the rest of my life.
    Reply

    • Mine was quite salty too. I think it's the soya sauce I used or my natural peanut butter. I added a bit of coconut sugar to take it down a notch and didn't use all the sauce.
      Reply

  13. I made this more my whole family for dinner and everyone loved it! Most delicious thing I've ever made!
    Reply

  14. Absolutely in love! I added spinach and cheery tomatoes too, the tomatoes add a nice sweet flavour they go well with the peanut butter, I also used chilli powder instead of the sriarcha and also tastes amazing
    Reply

  15. Thanks for this! I LOVE this recipe! I use the sauce as-is, add shelled edamame, and frozen stir-fry veggies! The first time I made it I was in a time crunch and only had time for Target, so all I could find was fettuccini, which worked so well it's what I use every time now!
    Reply

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