Veggie peanut noodle stir-fry

Serves 2 Ingredients

80g Tenderstem broccoli 80g green beans

1 x garlic clove

½ lime

125g egg noodle nest 25g ketjap manis (sweet soy sauce) 15ml soy sauce

30g peanut butter

1 tsp sugar Drizzle of oil

120g coleslaw mix 50g red Thai-style paste 25g salted peanuts

1.Bring a large saucepan of water to the boil with

¼ tsp salt for the noodles. Halve any thick broccoli stems lengthways, then cut widthways into thirds. Trim the green beans, then cut into thirds. Peel and grate/press the garlic. Halve the lime.

2.When boiling, add the noodles, green beans and broccoli to the water. Cook until tender then once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the veg vibrant.

3.Meanwhile, boil a half-full kettle. Pour the boiled water for the sauce into a measuring jug. Add the ketjap manis, soy sauce, peanut butter and sugar for the sauce. Stir well. Pop the jug to one side.

4. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the coleslaw mix. Cook, stirring frequently, until slightly softened, for 2-3 minutes. Stir in the red Thai-style paste and the garlic. Cook, stirring, for 1 minute more. 5.Add the peanut sauce to

the pan and stir well until combined. Stir through the cooked noodles, green beans and broccoli to coat them in the sauce, then bring to the boil. Simmer until slightly thickened, for 1-2 minutes. Once thickened, remove from the heat. Taste and season with salt and pepper. Add a good squeeze of lime juice and a splash of water if you feel it needs it. 6.Share the veggie noodle stir-fry between your bowls. Crush the peanuts using a rolling pin, then sprinkle over the top to finish. Serve with any remaining lime cut into wedges for squeezing over.