Veggie peanut noodle stir-fry

INGREDIENTS

(Serves 2)

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

METHOD

1. Bring a large saucepan of water to the boil with ¼¹ tsp salt for the noodles. Halve any thick broccoli stems lengthways, then cut widthways into thirds. Trim the green beans and 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 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 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 wok or frying pan on mediumhigh heat. Once hot, add the coleslaw mix. Cook, stirring frequently, until slightly softened, for 2-3 minutes. Stir in the red Thai 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 squeeze of lime juice and a splash of water.

6. Share the veggie noodle stir-fry between your bowls. Crush the peanuts using a rolling pin, then sprinkle over the top. Serve with any remaining lime cut into wedges for squeezing over.