Mixed vegetable stir fry with crunchy peanut sauce

Name: Mixed vegetable stir fry with crunchy peanut sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Essential Crunchy Peanut Butter; 3 tbsp sweet chilli sauce; 2 tbsp soy sauce; 25 g creamed coconut from a block, roughly chopped; 4 tsp wok oil; 500 g pack Essential Mushrooms, sliced; 450 g pack Essential Crunchy Vegetable Stir Fry; 2 Essential Green Peppers, thinly sliced; 1 large red chilli, finely chopped; 250 g medium egg noodles

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

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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

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.