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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

5.0 from 6 reviews
Spicy Tenderstem & Peanut Noodle Stir Fry
 
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A quick, easy and super delicious dish that can be served hot for supper or cold for tomorrow's packed lunch.
Cuisine: Asian
Serves: 4
Ingredients
  • 250g wholewheat noodles (or gluten-free soba noodles)
  • 1 tbsp toasted sesame oil
  • 200g Tenderstem broccoli
  • 250g chestnut mushrooms
  • 1 medium red bell pepper
  • (Optional) 2 spring onions
  • (Optional) A bunch of fresh coriander
For the spicy peanut sauce
  • 6 tbsp soy sauce (or gluten-free tamari sauce)
  • 8 tbsp peanut butter
  • 1½ tbsp Sriracha sauce
  • 1 tbsp toasted sesame oil
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.

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

  1. 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

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

    Reply

  6. 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

  7. 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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