Spicy Peanut Stir-Fry

This stir-fry is extrememly tasty. I find peanut butter always makes a rice/noodle based dish extra good. It's also kinda spicy so if you prefer to skip the chilli flakes on top of the fresh chilli, that's up to you. I like my food extra spicy though.

Ingredients (2 large servings)

150g wholemeal noodles

300g garden peas

1 red pepper

250g mushrooms

150g pk sugarsnaps

1 chilli

Sauce:

50g peanut butter

20ml soy sauce

1/2 tsp chilli flakes

1/2 tsp cumin

1/2 tsp garam masala *

1 tsp turmeric

*can just use 1 heaped tsp of cumin total instead

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Method:

1. Firstly, chop everything that needs chopping (mushrooms, pepper & chilli ) so as it’s all ready to throw on the pan as needed.

2. Add your finely-chopped chilli to a pan over med-high heat with either spray oil or just 1 tsp oil. Move on the pan constantly to avoid burning.

3. After 1-2 mins add mushrooms and cook over med-high heat for a further 2 mins.

4. Then add you peppers and sugar snaps. And at this point you may need to start adding small drops of water to stop anything burning. Allow to cook for 5 mins.

5. While veg is cooking, boil the kettle and add hot water & your noodles to a pot. Cook noodles as per packaging. They should only take 5 mins.

6. Add your peas to your frying-pan of veg once they look sufficiently cooked. If the peas are frozen, make sure to turn up the pan’s heat to raise temperature of the pan’s ingredients.

7. Once the pan’s ingredients are sufficiently heated and cooked ( 2-3 mins) add all the spices, peanut butter and soy sauce and mix thoroughly now over low-med heat.

8. Drain the noodles and mix with veg.

9. Once the sauce and veg are nicely mixed through the noodles you can serve and enjoy