How to make:

Asian stir-fry noodles
with veggies and peanut butter

Quick stir-fry, simple and deliciously creamy

Vegan

Prep Time
35 Minutes

Total time
35 Minutes

If there's one thing that can only make any meal better, it's lime and peanut butter. That's why this dish has both and it's a dream! Perfect when you need to be quick, but also want something nutritious and tasty at the same time. Some of the vegetables are soft and some stay crunchy. The stir-fry noodles are done in minutes and perfectly hold the sauce. All topped off with peanut butter adds wonderful creaminess. A drizzle of lime makes the flavor palette perfect!

This recipe is handy because you can swap out the veggies as you like and repurpose leftovers from the fridge. My stir-fry noodles are made to be cooked in just a little water or sauce and they are cooked through in about 4 minutes. You can find these or similar in any supermarket. Just make sure if you want it to be vegan there's no added egg but just semolina. For peanut butter, I find the creamy varieties without any other additives are best, but you can simply use your favorite kind.

Ingredients for the stir-fry (serves 2):

1 Onion
1 Clove of garlic
200g Mushrooms
1 Zucchini
1 Red pepper
150g Carrots
1 Piece of ginger
2tsp Paprika powder
150g Stir-fry noodles
1-2tbsp Peanut butter
1 Lime
Splash of rice vinegar
Coconut oil

1 Onion · 1 Clove of garlic · 200g Mushrooms · Coconut oil · Salt · Pepper

First, cut the onion and garlic into thin strips and roast them in the pan with a little coconut oil. In the meantime, cut the mushrooms into strips and add them to the pan as well. Add salt and pepper, mix and set aside.

1 Zucchini · 1 Red pepper · 150g Carrots · 1 Piece of ginger · Coconut oil · 1tsp Paprika powder · Salt · Pepper

Cut the zucchini, pepper and carrots into thin strips and finely chop the ginger. Sauté everything in the pan with coconut oil. Then add salt, pepper and paprika powder. Roast for a few minutes and remove from the pan.

Rice vinegar · Salt · 150g Stir-fry noodles · 1-2tbsp Peanut butter

Add about 300ml of water with a splash of rice vinegar and salt to the pan and stir in the noodles over low heat. Once they have slightly absorbed the water, add the veggies. Season to taste. When the noodles are soft, stir in the peanut butter.