Peanut Butter Vegetable Stir Fry

sugar snap peas, radish, pepper and red chilli with lime wedges served with udon noodles

Peanut Butter Vegetable Stir Fry

A vibrant peanut butter stir fry with crunchy vegetables, 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.

Course Lunch

Cuisine Fusion

Diet Vegan

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 417kcal

Author Michelle Alston

Ingredients

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

Instructions

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 minutes
Next, 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.

Notes

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.

Nutrition