Vegetarian Tenderstem and Peanut Noodles

This is a really simple mid-week meal which you can rustle up in minutes and you can adjust the quantities depending on how many you are cooking for.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

You’ll need:

200g Tenderstem, stems cut in half

2tbsp vegetable oil

1 red pepper, deseeded & sliced

1 yellow pepper, deseeded & sliced

½ bunch spring onions, sliced

1-2 cloves garlic, crushed

2cm piece root ginger, grated (optional)

1 medium hot red chili (optional)

2 heaped tbsp crunchy peanut butter

2 tbsp soy sauce

250g (4 blocks) dried egg noodles, cooked according to the packet instructions

What to do:

1. In a wok or large frying pan heat the oil until hot. Stir fry the Tenderstem, red and yellow peppers and spring onions over a high heat for about 3 minutes, or until they are starting to soften a little.

2. Add the garlic, chili and ginger and fry for a further 2 minutes.

3. In a small bowl mix the peanut butter and soy sauce together, then pour into the wok, stirring well to coat everything.

4. Stir through the cooked noodles and serve immediately.

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Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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