Spicy Peanut Noodles

This recipe features in these meal plans: Back-to-school 1, Cosmopolitan, Veggie Summer Treats.

Mushrooms, broccoli, carrots and courgette stir-fried in a mildly spiced peanut sauce with egg noodles.


  • 125g of shiitake mushrooms, sliced
  • 200g of tenderstem broccoli
  • 2 medium carrots (approx 125g each), cut into thin strips
  • 1 medium courgette (approx 240g), cut into thin strips
  • 1 bunch of spring onions, chopped
  • 300g of medium dried egg noodles
  • 100g of crunchy peanut butter
  • 1 tbsp sesame oil
  • 60ml of light soy sauce (4 tbsp)
  • 2 tbsp fresh ginger, grated
  • 2 cloves of garlic, finely chopped
  • 1 tbsp vegetable oil
  • 1 fresh red chilli, deseeded and finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 10 mins
  • Price per person: £1.97
  • Store cupboard: Cook's
  • Calories per serving: 637
  • 5-a-day per serving: 2.4
  • Print Recipe
Spicy Peanut Noodles photo

879 cooks think so


  1. To make the sauce, mix together the peanut butter, soy sauce, garlic, chilli and sesame oil.
  2. Cook the noodles according to the packet instructions. Drain and set aside.
  3. Heat the vegetable oil in a wok or frying pan over a high heat and fry the spring onion for 2 minutes. Add the mushrooms, broccoli, carrots and courgette and fry for 3-4 minutes, or until tender.
  4. Add the sauce, noodles and 100ml water and cook until the sauce develops a thicker consistency. Serve immediately.

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