Speedy Peanut Butter Noodles with Purple Sprouting Broccoli Recipe

Ingredients

25g peanuts
50g smooth peanut butter
50ml tamari
50g sweet chilli sauce
1 lime
1 red onion
1 red pepper
1 carrot
200g purple sprouting broccoli
250g pad Thai noodles
A pinch of dried chilli flakes
A handful of coriander

Prep: 15 mins | Cook: 15 mins

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Method

1. Put a large pan of water on to boil. Put a wok or large, deep frying pan on a medium heat and tip in the peanuts. Toast for 2-3 mins, shaking the pan, till they're golden brown. Tip onto a chopping board, roughly chop them and set aside.

2. In a separate bowl, mix together the peanut butter, tamari and sweet chilli sauce with 1 tbsp water. Squeeze in the juice from the lime and stir to make a smooth sauce. Set aside.

3. Peel and finely slice the onion. Halve the pepper, scoop out the seeds and white pith, and finely slice it. Trim and peel the carrot, then use the peeler to peel ribbons off the carrot. Peel down to the core, then finely slice the core. Trim the dry ends off the purple sprouting broccoli (you can leave the leaves on) and halve any thick stalks lengthways.

4. Put the wok or frying pan back on a high heat. Add 1 tbsp oil, the onion, pepper and purple sprouting brococli. Stir-fry for 5 mins till the veg have softened and are starting to pick up some colour.

5. Add the carrot to the wok and stir-fry for 5 mins till the veg are tender and lightly charred.

6. Meanwhile, keep your eye on the pan of water. When it's boiling, add the noodles and simmer for 3-4 mins till tender. Drain them and then add them to the wok.

7. Pour the peanut butter sauce into the wok. Add a pinch of chilli flakes (they’re spicy, so use as much or as little as you prefer). Toss the noodles and veg together, making sure everything is evenly coated in the sauce, and warm through for 1-2 mins.

8. Divide the noodles and veg between a couple of warm bowls. Top with the chopped peanuts and tear over the coriander leaves to garnish. Serve straight away.