This vegan peanut stir-fry is so easy to make and utterly delicious. Plus, you just need a couple of spoonfuls of peanut butter for the creamy sauce. So if you’re bored of the normal stir-fry or want to try your first vegan meal, read on!
Initially, I wanted to spirals the courgette and carrot but it so happens I forgot to take this over to my mum’s house when I went over to cook for her. So we chopped instead and it totally worked – the carrots especially added a great crunch which contrasted nicely to the softness of the rest of the dish. And as for whether you go for crunch or smooth peanut butter, that’s up to you – both work well!
- 2 sticks of rice noodles
- 2 tbsp peanut butter (chunky or smooth – you choose!)
- 1 courgette, chopped or spiralised
- 1 carrot, chopped or spiralised
- 2 pak choys, cleaned and sliced
- 2 tbsp coconut oil
- 1 red chilli, finely chopped
- 1 lime
- 1 packet plain tempeh
- Put a saucepan of water on to boil.
- In a cup, mix the peanut butter with the lime and 3/4 of the coconut oil.
- Chop the tempeh up into 1cm x 2cm pieces. Fry these for a couple of minutes with the chilli in a frying pan with a little of the coconut oil.
- Add in half the peanut sauce mixture and stir well into the tempeh.
- Add in the carrot and stir for a couple of minutes.
- Add in the courgette and the rest of the peanut sauce and stir well.
- Whilst this is cooking, add the rice noodles to the saucepan and cook for 3 minutes. When soft, rinse in cold water and add to the frying pan, ensuring it’s coated in the peanut sauce.
- Now stir in the pan choy. These cook quickly so don’t need much time in the frying pan.
- Stir for a few minutes and then serve. Eat immediately!