Spicy Peanut Stir Fry With Noodles
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Spoon the peanut butter and soy sauce into a jug or bowl, then pour in 200ml of boiling water. Use a balloon whisk to combine until creamy, then set aside.
Heat the oil in a large wok over a high heat, then add the ginger, chilli flakes, carrot, sugarsnaps and baby corns and stir-fry for 2 minutes.
Add the noodles and stir, then pour in the peanut butter mixture. Stir-fry for 4-5 minutes until the noodles and vegetables are coated and the sauce has thickened.
Remove from the heat and scatter with spring onions, chopped peanuts and sesame seeds. Stir in the lime juice and coriander leaves just before serving.
Speedy Tip: Soft noodles are a store cupboard staple, but do make sure they are vegan. Many types found in the chiller section will contain eggs, so look to the ambient aisles for egg-free soft noodles as they are less likely to contain animal ingredients. If you find that the noodles stick together in the pack, simply soak them in a bowl of hot water for a couple of minutes before draining and adding to the wok.
Recipe courtesy of Easy Speedy Vegan by Katy Beskow (Quadrille, £20) Photography © Luke Albert
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