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.
For the Stir Fry
- 2 tbsp Vegetable Oil
- 2 Courgettes cut into strips with a vegetable peeler
- 1/4 White Cabbage thinly sliced with a mandolin
- 1/2 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 tbsp Hoisin Sauce
- Juice of one Lime
- 2 tsp Soy Sauce
- 1 tsp Fish Sauce
- 2 tsp Brown Sugar
- 1 1/2 tsp Sriracha
- 1 clove Garlic crushed
- 1/4 tsp Sesame Oil
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.