Wholewheat noodles in a spicy peanut butter sauce, with peppers and tenderstem broccoli. Healthy and delicious served both hot and cold the next day for lunch.

_{Thanks to Tenderstem for sponsoring this post}

For me, comfort food usually involves something warm, spicy and full of carbs. This vegan stir fry 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. That box is ticked too.

Vegan Spicy Peanut Noodle Stir Fry with Tenderstem, Peppers and Mushrooms

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.

Ingredients

Wholewheat noodles – You can also use gluten-free soba noodles
Toasted sesame oil
Tenderstem broccoli
Chestnut mushrooms
Red bell pepper
Spring onions

For the spicy sauce

Soy sauce – You can also use gluten-free tamari sauce
Peanut butter
Sriracha sauce
Toasted sesame oil

More Quick & Easy Vegan Dinners:

Spicy Vegan Stew with Sweet Potato & Kale

Bean Nacho Chilli

Store-Cupboard Fettuccine Alfredo

📖 Recipe

Vegan Spicy Peanut Noodle Stir Fry

Yield: 4

A quick, easy and super delicious dish that can be served hot for supper or cold for tomorrow's packed lunch.

Ingredients

250 g wholewheat noodles, or gluten-free soba noodles
1 tbsp toasted sesame oil
200 g Tenderstem broccoli
250 g chestnut mushrooms
1 medium red bell pepper
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
1 ½ tbsp Sriracha sauce
1 tbsp toasted sesame oil

Instructions

Make the noodles

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

Cook the veg

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

Make the sauce

Stir all the ingredients together. If it's too thick, stir in some hot water until it becomes a thick but smooth sauce.
Stir half the sauce into the noodles and half into the veg, then mix everything together.
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 Information

Yield 4 Serving Size g
Amount Per Serving Calories 420Saturated Fat 4gSodium 139mgCarbohydrates 33gFiber 5gSugar 7gProtein 18g

Vegan Spicy Peanut Noodle Stir Fry with Tenderstem Broccoli