Serves 4
25 min
Noodle Stir-Fry with Crunchy Peanuts
Recipe GLPRd47eea47efea92
A quick and satisfying Asian-inspired noodle stir-fry featuring tender egg noodles tossed with colorful vegetables, scrambled egg, and a rich peanut sauce made with crunchy peanut butter and soy sauce. Topped with chopped roasted peanuts for extra crunch and served with optional sweet chilli sauce.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons crunchy peanut butter
1 tablespoon soy sauce
1 tablespoon roasted unsalted peanuts, chopped, plus extra for serving
300 grams ready-to-eat egg noodles
1 tablespoon vegetable oil
2 large eggs, lightly beaten
300 grams stir-fry vegetables
Sweet chilli sauce, for serving (optional)
50 milliliters water
Directions
In a small bowl, combine the crunchy peanut butter, soy sauce, and 50ml water. Stir until smooth, then mix in the chopped roasted peanuts. Set the peanut sauce aside.
Place the ready-to-eat egg noodles in a large bowl and cover with boiling water. Stir gently to separate the noodles, then drain well using a colander.
Heat half the oil in a large wok or frying pan over medium-high heat. Pour in the beaten eggs and allow them to set into a thin layer, then use a spatula to scramble and break them into small pieces. Transfer the cooked egg to a clean plate.
Add the remaining oil to the wok and return to medium-high heat. Add the stir-fry vegetables and cook for 2–3 minutes, stirring frequently until they begin to wilt but still retain some crunch.
Add the drained noodles to the wok with the vegetables and continue cooking for 1–2 minutes, tossing everything together. Return the scrambled egg to the wok and pour in the peanut sauce. Toss all ingredients together until evenly coated and heated through.
Divide the noodle stir-fry between serving bowls and sprinkle extra chopped peanuts over the top. Serve immediately with sweet chilli sauce on the side, if desired.
