Waitrose and Partners
Mixed vegetable stir fry with crunchy peanut sauce

Mixed vegetable stir fry with crunchy peanut sauce

A vegetarian stir fry with mushrooms, crunchy vegetables and a delicious, spicy peanut and coconut sauce.

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Vegetarian3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 50g Essential Crunchy Peanut Butter
  • 3 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 25g creamed coconut from a block, roughly chopped
  • 4 tsp wok oil
  • 500g pack Essential Mushrooms, sliced
  • 450g pack Essential Crunchy Vegetable Stir Fry
  • 2 Essential Green Peppers, thinly sliced
  • 1 large red chilli, finely chopped
  • 250g medium egg noodles


  1. Combine the peanut butter, chilli sauce, soy and coconut in a small saucepan with 150ml water. Heat gently for about 5 minutes, until thickened and evenly combined.

  2. Heat ½ the oil in a large frying pan or wok and cook the mushrooms over a high heat for 5 minutes, stirring, until lightly browned and all the moisture has evaporated. Transfer to a plate.

  3. Heat the remaining 2 tsp oil and fry the vegetable stir fry and green peppers for 6 minutes, until slightly softened but retaining crunch and piping hot. Stir in the chilli, along with the mushrooms, and reheat briefly. Meanwhile, cook the noodles according to pack instructions. Serve with the vegetables and sauce.

Cook’s tip

This light supper dish can be made more substantial with the addition of diced tofu, cooked lightly in a little extra oil.


Typical values per serving when made using specific products in recipe


2,176kJ/ 519kcals



Saturated Fat












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