Warm, comforting and indulgent is my peanut butter and broccoli noodle stir fry loaded with carbs, healthy veggies and peanut kissed. This is my ultimate vegan comfort food.
This is my go to quick meal I used whole wheat noodles to make things a bit healthier, however, use your favorite noodles or try substituting with pasta.
It’s worth mentioning that this meal is completely vegan and was inspired by a vegan friend who has totally changed my perception towards vegans and vegan food, there is amazing vegan food out there and I love it.
Next time you need a quick fix, do check out my peanut and broccoli noodle stir fry, great served hot off the wok but still fantastic cold as take away, tasty and hard not to fall in love with.
PEANUT AND BROCCOLI NOODLE STIR-FRY RECIPE
➔200 g noodles
➔3 cups broccoli florets
➔1 red bell pepper
➔1 yellow bell pepper
➔2 cloves garlic
➔1 teaspoon ginger
➔2 tablespoons vegetable oil
➔Salt & pepper to taste
Stir Fry Sauce➙3 tablespoons peanut butter
➙2 tablespoons soy sauce
➙1 teaspoon chili flakes
➙1 teaspoon sesame oil
➙¹/₄ Cup vegetable stock
Cook your noodles according to package instructions, rinse thoroughly with cold water and set aside.
Mix all your stir fry sauce ingredients in a bowl, adding the stock until its creamy but not too runny.
Wash clean your veggies, mince your ginger and garlic and thinly slice your bell peppers. Separate your broccoli florets from the stems.
This is optional but I blanched my broccoli in hot water for 1 minute, this will get them popping with color and soften them up a bit.
Mix in half the stir fry sauce into the noodles and set aside.
Heat a wok over high heat and pour in two tablespoons vegetable oil. Fry your garlic and ginger until fragrant. Now add in the bell peppers and fry for 2 minutes, also, add in the broccoli, cook for one more minute then add in your noodles. Pour the remaining sauce to your liking and toss over high heat for a minute or two.taste and adjust for salt and pepper before serving.