This vibrant peanut butter stir fry with crunchy vegetables is ready in under 30 minutes! This vegan stir fry is great for a tasty lunch or dinner, it's packed with veggies and tastes amazing.
This post is sponsored by Green Chef
The lovely people at Green Chef got in touch and asked me to try out some of their veggie recipes from their weekly menu. This nutty vegetable stir fry jumped right off the screen! It's my kind of stir fry, packed with veggies and a peanut and lime sauce.
We have a stir fry at least once a week, whether it's a mushroom and broccoli stir fry or tofu stir-fried with peppers we love them. They're the perfect quick and easy dinner, great for busy weeknights!
This peanut butter stir fry from Green Chef did not disappoint, it has so much flavour packed into each bowl. My family loved it! The veggies were perfectly crunchy and that peanut butter and lime sauce was delicious. I adapted the recipe very slightly, you will see the changes I made in the recipe below.
If you're not familiar with Green Chef then this is for you. Green Chef is a recipe box delivery company with 5 diet options to choose from including flexitarian, vegan and vegetarian. You can mix and match your options and they will deliver nutritionist-designed recipes to suit you straight to your door. All the meals are the correct portion sizes and nutritional balanced to suit you and they're mostly all ready in 30 minutes. Perfect if you're super busy!
📝 What You'll Need
- Vegetables - you'll need a large carrot, one bell pepper, sugar snap peas and radishes.
- Peanut butter - I used a smooth, sugar free peanut butter for this, you could use crunchy peanut butter too if you like.
- Noodles - the Green Chef recipe calls for rice noodles but I wanted to bulk this up a bit for dinner so used udon noodles. To keep the cook time down I used straight to wok noodles that only take two minutes to cook.
- Peanut Butter and lime sauce - for the sauce you'll need peanut butter, I used a smooth, sugar free peanut butter for this, you could use crunchy peanut butter too if you like. You'll also need sesame oil and limes. I added some light soy sauce to this as well.
- Extras - you'll need one red chilli, ginger (I used puree). You'll also need salted peanuts for serving. I also added some garlic to this stir fry.
🥣 How To Make It
This is just a quick visual guide, please see the recipe card below for full instructions.
1. Spiralize the carrot - If you have a spiralizer, then you can use that on the carrot. If like me, you don't have one then use a vegetable peeler to shave the carrot into ribbons. Do this by running down all sides evenly until you reach the centre. Stack the ribbons on top of each other and using a sharp knife cut them lengthways to create ‘spaghetti’. I do this in batches.
2. Next chop the vegetables - Halve the pepper, discard the core and seeds then slice it into thin strips. Cut the sugar snap peas in half. Halve the chilli lengthways, deseed, then chop finely. Top and tail the radishes then cut them into quarters.
3. Make the sauce - Using a whisk, combine the peanut butter, lime juice, sesame oil and water in a small bowl. Set aside until you're ready to use it.
4. Stir fry the veggies - heat a splash of oil in a wok or large frying pan. Once hot, add the carrot, pepper, sugar snap peas, radishes, and half of the chilli, then add in the ginger puree and garlic and toss well. Add the noodles and peanut and lime sauce to the pan. Toss everything together so that the sauce coats the noodles. Season with salt and pepper. Divide the noodles and veggies between bowls and top with the chopped peanuts and the remaining chopped chilli. Serve with lime wedges.
👩🍳 Top Tips
- If you don't have a spiralizer the I find the best way to get "spaghetti" style carrots is to cut the carrots into using a vegetble peeler then place the ribbons in stacks and cut then into thin strips. I do this in batches.
- If you prefer you can use rice noodles for this recipe, I would recommend using the pad thai rice noodles.
- Smooth peanut butter is really best for the sauce but you could use crunchy peanut butter if you like. I would recommend using a good quality peanut butter though if you can.
If you have any leftovers you can store them in the fridge for up to 3 days.
No, you don't need to reheat this dish. This can be served hot or cold, in fact, I really liked it cold.
I don't recommend freezing this dish.
More Tasty Noodle Dishes
If you're in need of some more noodle-based dishes, then check out some of these recipes. I love a good noodle salad, they're perfect for lunch! My Cold Noodle Salad with peanut dressing is packed with veggies and tastes amazing! Keeping things cold and fresh my Vegan Rice Paper Rolls are fresh and healthy and also great as an appetizer or light lunch. One of my personal favourite noodle recipes is this Easy Tofu Laksa, it's so easy to make and super filling.
Peanut Butter Vegetable Stir Fry
- 1 large carrot peeled then spiralized. Alternatively, use a vegetable peeler to cut the carrot into thin ribbons. Place the ribbons on tip of each other then using a sharp knife cut he carrot into very thin strips.
- 150 g (1 ½ cups whole) sugar snap peas cut in half.
- 100 g (1 cup whole) of radish topped and tailed and cut into quarters.
- 1 medium bell pepper Cut in half, pith and seeds discarded then sliced into thin strips.
- 1 small red chilli Halve the chilli lengthways, deseed, then chop finely.
- 2 medium limes juice half 1 lime, the remaining limes to be cut into wedges and served with the finished dish
- 40 g (¼ cup, packed) salted peanuts roughly chopped
- 15 g (1 tbsp) ginger puree
- 1 clove of garlic put through a garlic press or finely minced
- 50 g (just under ¼ cup ) of peanut butter I used smooth peanut butter
- 300 g (2 packs) ready to wok udon noodles
- 1 tablespoon sesame oil
- 1 tablespoon sunflower oil
- ½ tablespoon light soy sauce
- 2 - 3 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Using a small whisk or fork, combine the peanut butter, lime juice, sesame oil, soy sauce and water in a small bowl. Set aside until you're ready to use it.
- Heat one tablespoon of oil in a large wok or frying pan. Once hot, add the carrot, pepper, sugar snap peas, radishes. Stir fry for about 2 minutesNext, add half of the chopped chilli, one tablespoon of ginger puree and one clove of minced garlic. Stir fry for another 2 minutes.Season with salt and pepper.
- Add the noodles to the wok, stir-fry them to warm them through, cook for about 2-3 mins. Add the peanut and lime sauce to the vegetables and noodles.Toss everything together so that the veggies and noodles are coated in the sauce. I use thongs to do this.Cook for a minute to warm the sauce.
- Divide the veg and noodle stir-fry between bowls. Sprinkle the chopped peanuts and remaining chilli over the top and serve with lime wedges.
- Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of 3.
- Spiralizer - If you don't have a spiralizer then the best way to get "spaghetti" style carrots is to use a vegetable peeler to cut the carrot into ribbons then cut the ribbons into thin strips, I do this in batches.
- Noodles - If you prefer you can use rice noodles for this recipe, I would recommend using the pad thai rice noodles.
- Peanut Butter - Smooth peanut butter is really best for the sauce but you could use crunchy peanut butter if you like. I would recommend using good quality peanut butter though if you can.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for best results.
This post has been sponsored by Green Chef.
*All opinions are my own. All words and photos are my own and are protected by copyright law.