• 740cal
  • 10min

Dinner

Vegan Peanut Noodles

How to Make It

Mix the peanut butter with the soy sauce and 50ml of water, then add the peanuts.

Place the noodles in a bowl and cover with boiling water, stir and drain after 1-2 minutes.

Heat half the oil in a frying pan or wok and pour in the eggs. Leave them to set then chop it up and set aside on a plate.

Heat the rest of the oil in the pan and stir fry the vegetables for 2-3 minutes until they begin to wilt. Add the noodles and continue to cook.

Return the eggs to the pan and spoon in the peanut mixture and stir.

Sprinkle over the remaining peanuts and serve.

Ingredients

  • 200g pack of stir-fry vegetables
  • 200g pack of ready to eat egg noodles
  • 2 tbsp crunchy peanut butter
  • 2 eggs, lightly beaten
  • 1 tbsp roasted peanuts
  • 1 tbsp soy sauce
  • 1 tbsp sunflower oil

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