Peanut & Ginger Rainbow Stir-Fry

AN AMBASSADOR RECIPE

A wonderful recipe by our foodie ambassador Sophie Adams. Check out her page for more posts.

 

This is a deliciously simple and fresh Spring supper recipe. I love using vegetable noodle substitutes such as these butternut squash and courgette alternatives, as it keeps the dish light, colourful and packed full of vitamins! The peanut and ginger glaze also packs a real flavour punch. Overall this is a lovely, light dish, which is super easy to throw together and beautifully balanced, with great texture and flavour contrasts.

 

Please note that all ambassador recipes have not been tested by an Honestly Healthy chef.

Serves2
Cooks In15 Minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

For the noodles, any noodles of your choice will work but I used:

300g ‘boodles’ (butternut squash noodles, available in most large supermarkets)
1-2 courgettes spiralised into ‘courgetti’ (also can be bought readymade if you prefer)

 

For the sauce:

4 spring onions
3 cloves garlic
1-inch fresh ginger
1/2 red chilli
1 teaspoon peanut butter
1 teaspoon honey
2 tablespoons tamari or soy sauce

 

Extras:

Purple sprouting broccoli
Baby sweetcorn
Coconut oil
Peanuts
Extra fresh ginger and chilli to garnish

Method

  1. Heat two separate pans until hot and add a teaspoon of coconut oil to each. When the oil is hot add the noodles into one pan, and the purple sprouting broccoli into the other. Cook both on a medium heat for around 5 minutes before adding any of the other veg, as both of these take the longest to cook. (If you don’t have enough pans, cook the broccoli and boodles together, but the less in the pan the better, this ensures the veg is crisp and not soggy!)
  2. Whilst the broccoli and boodles are cooking, finely chop the spring onions, garlic, ginger and chilli. In a third hot pan put a teaspoon of coconut oil and once it is hot add these ingredients and sauté on a medium heat.
  3. After sautéing these for a few mins add the soy sauce, peanut butter, honey and a dash of water. Mix these well and set aside the sauce aside once it has thickened into a syrupy glaze-like texture.
  4. After 5 minutes of heating, the broccoli and boodles should be pretty much cooked through. At this stage, add the spiralised courgette* to the boodles and add the chopped baby sweetcorn to the broccoli, then cook everything for a further 5 minutes or so (depending on how crunchy you like your veg)
  5. Meanwhile, roughly chop up the peanuts and put these in the other frying pan. Toast for a couple of minutes on a high heat until golden brown (keep stirring to ensure they don’t burn)
  6. Combine all ingredients into a pan and stir in the sauce, heating for a few more minutes once it has all been brought together.
  7. You can now assemble the dish and serve up! Simply dish out the stir fry into two bowls and garnish with the toasted peanuts. For an extra fresh flavour kick, add some finely diced fresh chilli and ginger.

 

*For the courgetti you can either use a spiraliser and do this yourself or buy ready-made (like the noodles, spiralised courgetti is available in most big supermarkets now). Another great option is to use a vegetable peeler to create thin ribbons of courgette.