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Courgette & Carrot Stir Fry With Peanut Sauce
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Courgette & Carrot Stir Fry With Peanut Sauce

This recipe uses thinly sliced courgette to bulk up the noodles and make this a quick and healthy weeknight meal with a creamy peanut sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Amy Fulwood

Ingredients

For the Stir Fry

  • 2 tablespoon Vegetable Oil
  • 2 Courgettes cut into strips with a vegetable peeler
  • ¼ White Cabbage thinly sliced with a mandolin
  • ½ Red Onion thinly sliced with a mandolin
  • 1 Red Chilli chopped
  • 2 Carrots peeled and cut into matchsticks
  • 2 Nests Egg Noodles or whichever type of noodle you prefer

For the Sauce (adapted from Seasons & Suppers)

  • 115 ml Crunchy Peanut Butter
  • 60 ml Water
  • 2 tablespoon Hoisin Sauce
  • Juice of one Lime
  • 2 teaspoon Soy Sauce
  • 1 teaspoon Fish Sauce
  • 2 teaspoon Brown Sugar
  • 1 ½ teaspoon Sriracha
  • 1 clove Garlic crushed
  • ¼ teaspoon Sesame Oil

To Serve

  • Sesame Seeds
  • Sriracha
  • Fresh Coriander

Instructions

  • First make the sauce. Place all of the sauce ingredients into a bowl and whisk together.
  • Heat the oil in a wok over medium high heat. When the oil is hot add the cabbage, red onion, carrot and chilli and stir fry for a few minutes.
  • While the vegetables are stir frying add the noodles to a pot of boiling water and cook according to the packet instructions. A minute before the end of cooking add the courgette slices.
  • Once the vegetables have been frying for about 4 minutes, add the sauce and cook for another 2 minutes. Use tongs to transfer the noodles and courgette directly from the water to the wok and toss everything together before removing from the heat.
  • To serve top with some more sriracha, coriander and sesame seeds.