A tasty vegetable stir-fry with a sticky peanut sauce. Yum. Takes about 15mins, so it’s a good Monday night dinner!
1 red onion
1 small can sweetcorn, drained
1 pack fresh/dried egg noodles
2 dessert spoons peanut butter
1 dessert spoon syrup from a jar of stem ginger in syrup
3 cloves garlic
Thumb-sized piece root ginger
As ever, add/substitute any veg you like.
Heat the peanut oil in a wok, then add the chopped broccoli. Cook for a couple of mins, then add chopped carrots and onions, and cook for another 3-5mins. If using dried noodles, boil and drain according to packet instructions.
Make the sauce by whisking the peanut butter with the ginger syrup (or some honey), lime juice and a enough boiling water to loosen the peanut butter and make a thin sauce (the noodles will soak it up).
Peel and finely chop the ginger and garlic and throw into the wok with the sweetcorn for the last 4mins of cooking, just to heat through and take the edge off the garlic. Add the noodles to the wok with the sauce, and toss to coat all the noodles and veg in the sauce.