Vegetarian Tenderstem® & Peanut Noodles

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The crunch of those peanuts offsets the soft noodles and delivers a tasty protein punch!

This is a really simple mid-week meal that’s really popular with kids. If you’re cooking for very young children you can leave out the ginger and red chili, but it gives a great kick for those with braver taste buds!

  • 2 minutes preparation
  • 10 minutes cooking
  • Serves 4
recipe PDF
  • 200g Tenderstem®, stems cut in half
  • 2tbsp vegetable oil
  • 1 red pepper, deseeded & sliced
  • 1 yellow pepper, deseeded & sliced
  • ½ bunch spring onions, sliced
  • 1-2 cloves garlic, crushed
  • 2cm piece root ginger, grated (optional)
  • 1 medium hot red chili (optional)
  • 2 heaped tbsp crunchy peanut butter
  • 2 tbsp soy sauce
  • 250g (4 blocks) dried egg noodles, cooked according to the packet instructions
  1. In a wok or large frying pan heat the oil until hot. Stir fry the Tenderstem®, red and yellow peppers and spring onions over a high heat for about 3 minutes, or until they are starting to soften a little.

  2. Add the garlic, chili and ginger and fry for a further 2 minutes.

  3. In a small bowl mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything.

  4. Stir through the cooked noodles and serve immediately.

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