TODAY’S RECIPE: Noodle stir-fry with crunchy peanuts

SPEEDY supper. SERVES 3

Ingredients

2 tbsp crunchy peanut butter 1 tbsp soy sauce 1 tbsp roasted unsalted peanuts, chopped, plus extra to serve 300g pack ready-toeat egg noodles 1 tbsp oil 2 eggs, lightly beaten 300g pack stir-fry vegetables Sweet chilli sauce, to serve (optional)

Method

1 Mix the peanut butter with the soy sauce and 50ml water, then add the peanuts. Put the noodles in a bowl and cover them with boiling water. Stir them gently so they separate, then drain.

2 Heat ½ tbsp oil in a wok or large frying pan and pour in the egg. Leave the egg to set, then chop it up with your spatula and tip it on to a plate. Heat the remaining oil in the wok. Stir-fry the veg until it is starting to wilt, then add the noodles and keep cooking.

3 Return the egg to the wok, then spoon in the peanut mixture and toss. Divide between bowls, then sprinkle over more peanuts. Serve with sweet chilli sauce, if you like.

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