Serves: 2 

Preparation time: 5 minutes

Cooking time:  12 minutes

You’ll need:

3 tbsp peanut butter

3 tbsp sweet chilli sauce

2 tbsp soy sauce

300g straight to wok noodles

1 tbsp oil

1 thumb-sized piece ginger, peeled and grated

3 garlic cloves

150g – 200g Chantenay carrots, sliced

300g green stir-fry vegetables

1 small handful basil leaves

25g roasted peanuts, roughly chopped

What to do:

Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth sauce

Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly

Heat the oil in a large frying pan, then stir-fry the ginger, garlic and Chantenay carrots for 2 mins

Add the rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked

Add the noodles and stir-fry for another minute or so 

Pour in the peanut sauce and stir into the ingredients

Divide between bowls and sprinkle over the basil leaves and peanuts to serve

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