Vegetarian Tenderstem® broccoli & Peanut Noodles

Vegetarian Tenderstem® broccoli & Peanut Noodles

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!

Preparation time

5 minutes

Cooking time

10 minutes



Dietary requirements

  • Dairy free
  • Vegetarian

Nutritional information per serving

  • kcal 399
  • Fat 13.5g Medium
  • Saturates 2.2g Low
  • Carbs 50.6g
  • Sugars 7.1g Low
  • Fibre 8g
  • Protein 14.7g
  • Salt 1.7g Medium
Try with Frozen Tenderstem®


  1. In a wok or large frying pan heat the oil until hot. Stir fry the Tenderstem® broccoli, 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.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli 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.