Healthy Veggie Stir-Fry |

Healthy Veggie Stir-Fry

Favourites 32

Prep Time: 5 Minutes | Cooking Time: 15 Minutes

Serves 2

This is a deliciously simple and fresh supper recipe. Using vegetable noodle substitutes keeps the dish light, colourful and packed full of vitamins, whilst the peanut and ginger glaze adds a real hit of flavour. 


  • 300g of ‘boodles’ (butternut squash noodles, available in most large supermarkets)
  • 1-2 courgettes spiralised into ‘courgetti’ (also can be bought readymade if you prefer)
  • Purple sprouting broccoli
  • Baby sweetcorn
  • Coconut oil
  • Peanuts
  • Extra fresh ginger and chilli to garnish

For The Sauce:

  • 4 spring onions
  • 3 cloves of garlic
  • 1-inch of fresh ginger
  • 1/2 red chilli
  • 1 tsp of peanut butter
  • 1 tsp of honey
  • 2 tbsp of tamari or soy sauce


  1. Heat two separate pans until hot and add a teaspoon of coconut oil to each. When the oil is hot add the noodles into one pan, and the purple sprouting broccoli into the other. Cook both on a medium heat for around 5 minutes before adding any of the other veg, as both of these take the longest to cook. (If you don’t have enough pans, cook the broccoli and boodles together, but the less in the pan the better, this ensures the veg is crisp and not soggy.)
  2. Whilst the broccoli and boodles are cooking, finely chop the spring onions, garlic, ginger and chilli. In a third hot pan put a teaspoon of coconut oil and once it is hot add these ingredients and sauté on a medium heat.
  3. After sautéing these for a few mins add the soy sauce, peanut butter, honey and a dash of water. Mix these well and set ]the sauce aside once it has thickened into a syrupy glaze-like texture.
  4. After 5 minutes of heating, the broccoli and boodles should be pretty much cooked through. At this stage, add the spiralised courgette to the boodles and add the chopped baby sweetcorn to the broccoli, then cook everything for a further 5 minutes or so (depending on how crunchy you like your veg).
  5. Meanwhile, roughly chop up the peanuts and put these in the other frying pan. Toast for a couple of minutes on a high heat until golden brown (keep stirring to ensure they don’t burn).
  6. Combine all ingredients in a pan and stir in the sauce, heating for a few more minutes once it has all been brought together.
  7. Dish out the stir fry into two bowls and garnish with the toasted peanuts. For an extra fresh flavour kick, add some finely diced fresh chilli and ginger.

Recipe by Sophie Adams, courtesy of Honestly Healthy