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.
Add the garlic, chili and ginger and fry for a further 2 minutes.
In a small bowl mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything.
Stir through the cooked noodles and serve immediately.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.