This dish is a go to for me. My kids, husband, neighbour and hairdresser all love it. Ok so I didn’t actually make stir fry for my hairdresser but if I did she would devour it, I’m sure. It takes 15 minutes from start to finish and there is minimal prep. You can pack as little or as many veggies in the mix as you like and switch up the spice levels according to who is in your house.
In the real world this portion serves 4. In reality I would say it serves 3 generously due to our peanut butter addiction. This is easy cooking at it’s finest!
The Sauce:
3 tbsp crunchy peanut butter
3 tbsp sweet chilli sauce
2 tbsp soy sauce
1tsp salt
½ tsp chilli powder (you can skip this if you prefer)
Sesame seeds (a handful)
The Stir Fry:
300g pack straight-to-wok noodle or precooked noodles of your choice
300g ready peeled and cooked prawns / leftover shredded chicken, beef, lamb
1 tbsp oil
thumb-sized piece of fresh root ginger, peeled and grated or 1 tbsp of ginger & garlic paste
300g pack stir-fry vegetables
Any other veg you have in the fridge (we love to add mushrooms)
25g roasted peanuts, roughly chopped
Method:
STEP 1: Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 3 -4mins. Add the noodles, prawns/meat and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg is just cooked.
STEP 2: Add the rest of the ingredients to your stir fry and mix on a high heat until the mixture comes to a boil.
STEP 3: Sprinkle the peanuts on top of your stir fry (skip this for toddlers if they can’t manage it). Grab a bowl and fork and enjoy.
Top tip: Next time you go to the supermarket buy a fresh packet of stir fry mix and put it in your freezer for a time restricted day. Just leave in the wok a little longer until the veg defrosts and cooks through.
