This stir fry is so tasty you won’t notice the lack of meat.
If you are looking for a weeknight dinner then this is perfect. It has lots of vegetables and cooks quickly. Plus it is delicious too 🙂
I particularly love the creamy peanut sauce, (made from simple ingredients), combined with the filling noodles. The carrot sticks will still have some crunch to them which adds texture to the dish.
Another benefit of this recipe is that it is easily adaptable – for example you can amend the vegetables for whatever you have, even using a frozen stir fry mix. Just adjust the cooking time accordingly until your vegetables are cooked to your liking.
Ingredients – serves 3/4:
- 450g/16 oz pack fresh thin Hokkien noodles
- 1 tbsp vegetable oil
- 1 teaspoon sesame oil, optional
- 1 small carrot, cut into thin sticks/batons
- 1 red capsicum (bell pepper), cut into thin strips
- 3 spring onions (green/salad onions), finely sliced
- 1 baby pak choy (or any type of Chinese greens), finely sliced
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 2 tbsp peanut butter
- 2 tbsp water
- Cook or soak the noodles according to the packet instructions. Drain and set aside.
- Add the vegetable oil and sesame oil (if you have it) to a large wok then place over a high heat.
- Add the carrot, capsicum (bell pepper) and spring onions. Stir fry for 3-4 minutes until the capsicum is cooked.
- Add the drained noodles to the wok along with the sliced pak choy and all the sauce ingredients.
- Stir and toss to mix all the ingredients together and cook for another 3-4 minutes until the pak choy is wilted and the noodles are warmed through.
- Serve and enjoy!