Earthy Peanut Stir-Fry

A firm favourite with it’s umami flavours and deliciousness which I can serve in under an hour.

A simple vegan vegetable stir-fry on noodles topped with a spicy peanut sauce and chopped peanuts.

I love this earthy combination of veggies which compliments the spicy creamy sauce but is also one of those recipes where you use whatever you have available.

Having said that, the stir-fried sprouts are amazing!

You can add chopped garlic and ginger to the sauce, but I prefer not to add them raw and to use lots in the stir-fry.

Portions: 2
Prep and Cook Time: Under an hour
Cookware: A wok, noodle saucepan and glass jug, if possible

Firstly make the peanut sauce

  • 2 heaped tbsp smooth peanut butter
  • 1 tbsp sesame oil
  • 1 tbsp tamari (soy sauce)
  • 1 generous tbsp maple syrup or honey
  • chilli flakes – to taste
  • 1/2 lime – juiced
  • warm water – to mix

For making the sauce, I like to use a pyrex jug as you are able to give it a good stir and add enough warm water to achieve a smooth and pourable consistency.

Combine all of the sauce ingredients, adding warm water for your desired creamy sauce. Season to taste, add a pinch of salt and chilli, to taste. Put aside and warm a little before use.

  • 1 red onion – finely chopped
  • 200g chestnut mushrooms – sliced
  • 3 garlic cloves – crushed or finely chopped
  • 2 cms ginger root – finely chopped
  • 12 (approx) Brussels sprouts – trimmed and finely sliced
  • 150g (approx) broccoli – cut into small florets
  • 2 handfuls spinach leaves (optional)
  • splash sesame oil
  • 120g soba/udon noodles (or of choice)
  • 30g salted peanuts
  • 1/2 lime – cut in half for serving


Heat a generous tbsp of neutral oil in the wok and add the onion. Sauté for 5 minutes then add the mushrooms. Sauté until cooked down and softened then add the garlic and ginger. Gently fry together for 2 minutes, to release their flavours.

Next, add the sprouts and broccoli and a splash of sesame oil, if available. Stir-fry together, slightly charring the broccoli and sprouts. Add a splash of water to prevent sticking.

Whilst stir-frying the veg, cook the noodles as per instructions and drain, saving a cup of water if needed to loosen the stir-fry.

Once the stir-fry is cooked (approx 5 mins) add about half of the sauce to coat the veggies. You can add a splash of the noodle water to loosen the stir-fry, if desired. The remaining sauce will top the cooked dish. Occasionally, I add the noodles to the stir-fry but find they become too mushy.

All the elements are now ready, so time to assemble.


Share your noodles between two bowls, spoon over the veggies, top with the remaining peanut sauce, sprinkle with salted peanuts and serve with lime wedges. Yum!

Enjoy, I love it!