If you’re looking for a tasty veggie packed family supper, these noodles do the trick! Plus the peanut adds that extra protein and unctuous quality that soon fills up little tums…
Simply choose and prep your favourite veggies with your young chef (we used Tenderstem broccoli, pepper, Pak Choi, carrot, mushroom and leek) then fry with finely chopped garlic and ginger starting with the crunchiest/hardest veggies first and working backwards..what’s known as a Wok Clock! (More on that another time..)
Meanwhile boil your noodles and mix up the sauce (double up if cooking for more than 2):
1 tbsp smooth peanut butter
1 desert spoon of soy sauce
Juice of 1 lime (or use a little lemon if you prefer)
Drizzle of sesame oil
1 TSP honey
Water to make it the consistency of thick cream
Optional extras: drop of sweet chilli sauce if you’re good with a teeny kick, drizzle of rice vinegar.
Mix into the cooked vegetables and heat for a minute or two before adding noodles and serving with coriander, crunchy peanuts (if you like) and more sauce!