A vegetarian stir fry with mushrooms, crunchy vegetables and a delicious, spicy peanut and coconut sauce.
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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.
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.
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.
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
Energy | 2,176kJ/ 519kcals |
|---|---|
Fat | 21g |
Saturated Fat | 6.2g |
Carbohydrates | 63g |
Sugars | 15g |
Fibre | 7.6g |
Protein | 18g |
Salt | 2.1g |
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