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FOOD ST YLING ELL A TARN
ST YLING LUIS PERAL
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deliciousmagazine.co.uk 93
Stir-fried noodles
with sticky peanut
and soy sprouts
SERVES 4. HANDS-ON TIME 20 MINEASY
SWAPReplace the ready-cooked
noodles with a pack of dried
noodles – cook according to
the packet instructions, then add
to the wok with a little sesame oil.
FOOD
TEAM’S
TIPFor a more filling meal,
stir-fry tofu cubes in a little
oil and, once browned and
crisp, add to the stir-fry.- 2 tbsp sweet soy sauce
(kecap manis) - 3 tbsp peanut butter
- Juice 1 lime, plus wedges to serve
- Sunflower oil for stir-frying
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 2 tsp grated fresh ginger
- 300g brussels sprouts
(halved if large) - 2 x 275g packs M&S Peanut
Pad Thai Rice Noodles or other
ready-cooked noodles - Handful fresh coriander,
roughly chopped - 2 tbsp mixed seeds (we used
sesame, poppy and sunflower)
1 In a medium bowl, mix the soy
sauce, peanut butter and lime juice
with 2 tbsp water. Set aside.
2 Heat a splash of oil in a wok or
high-sided frying pan. Add the onion,
then stir-fry for a few minutes until
softening. Add the garlic and ginger,
then stir-fry for 30 seconds more.
3 Add the sprouts to the wok and
stir-fry for 4-5 minutes over
a medium-high heat until tender
and charred in places. Add a splash
of water to stop things sticking.
Next, add the cooked noodles,
tossing to warm through.
4 Pour in the soy/peanut butter mix,
tossing again to coat everything
well, then serve scattered with the
coriander and crunchy seeds.
PER SERVING 376kcals, 16.8g fat
(2.9g saturated), 10.8g protein,
42.1g carbs (10g sugars), 1.2g salt,
6.6g fibre →