This recipe uses my Asian Style Peanut Sauce as the basis for the flavour. Beyond that, you have complete scope on how it comes together. It is a favourite in our house, because it is easy and flexible to make, and packed with super delicious flavours!
You can make the sauce ahead of time, in which case this will simply be an exercise in cutting & sauteing some vegetables, then adding sauce, all while some rice or noodles are cooking.
If you have a little more time, making the sauce at the same time is totally doable, simply taking a little longer.
You can choose whether to use fresh or frozen vegetables too! The nature of this dish is that is lends itself well to whatever you like best, or have on hand. The peanut sauce is bursting with flavour, so whatever you put together will surely taste great!
If you have the time, you might also like to add some oven baked tofu, as a protein/chrunchy element.
Put your chosen noodles/rice on to cook.
Select the vegetables you want to use. These can be fresh, frozen, or a combination of the two.
Cut the vegetables into bit sized pieces. Cut harder vegetables smaller than soft vegetables, so they cook in about the same time.
Using a non stock saute pan, start cooking the vegetables. Use a dash of water to help stop the vegetables from sticking.
Once the vegetables are starting to look cooked, and the noodles/rice are about five minutes away from being ready, add the Asian Style Peanut Sauce to the pan. Continue to cook, stirring regularly.
HINT FOR SERVING WITH RICE: Thin the sauce with water when serving this dish with rice, as rice needs a wetter sauce than noodles to taste good.
Once the noodles/rice are cooked, assemble the meal. Place cooked noodles/rice in the bottom of the bowl. Spoon over the stir fry mixture. If have chosen to include baked tofu, add it now. Finish with sprinkled spring onion slices and/or coriander leaves. Serve immediately. Makes enough for 3-4 people.
Ingredients
Directions
Put your chosen noodles/rice on to cook.
Select the vegetables you want to use. These can be fresh, frozen, or a combination of the two.
Cut the vegetables into bit sized pieces. Cut harder vegetables smaller than soft vegetables, so they cook in about the same time.
Using a non stock saute pan, start cooking the vegetables. Use a dash of water to help stop the vegetables from sticking.
Once the vegetables are starting to look cooked, and the noodles/rice are about five minutes away from being ready, add the Asian Style Peanut Sauce to the pan. Continue to cook, stirring regularly.
HINT FOR SERVING WITH RICE: Thin the sauce with water when serving this dish with rice, as rice needs a wetter sauce than noodles to taste good.
Once the noodles/rice are cooked, assemble the meal. Place cooked noodles/rice in the bottom of the bowl. Spoon over the stir fry mixture. If have chosen to include baked tofu, add it now. Finish with sprinkled spring onion slices and/or coriander leaves. Serve immediately. Makes enough for 3-4 people.
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