Almond Butter Stir-Fry
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g flat rice noodles
- 7 oz chestnut mushrooms
- 2 red peppers
- 3.5 oz tenderstem broccoli
- 1 clove garlic
- 3.4 fl oz oat/almond milk
- 3 tablespoons almond butter
- 1 teaspoon maple syrup
- 2 tablespoons tamari
- sprinkle of dried red chilli flakes
- drizzle of toasted sesame oil
- handful of coriander
- pinch of sea salt & black pepper
How would you rate this recipe?
Preparation
Step 1
Place the noodles into a large bowl and pour over freshly boiled water. Set aside to soak for 5 minutes, then drain. Run the noodles under a cold tap to prevent them from sticking together (some brands may vary in soaking time, so be sure to read the packet instructions).
Step 2
Place a pan over medium heat and add a drizzle of sesame oil. Add the mushrooms with a sprinkle of salt and pepper. Cook, stirring occasionally, for 5–6 minutes until golden and reduced. Then add the peppers, broccoli and garlic. Cook for a further 5 minutes until the vegetables are tender.
Step 3
While the vegetables are cooking, make the dressing by placing the almond butter, milk (or water), maple syrup and tamari into a bowl and whisk to combine.
Step 4
Once the vegetables are ready, turn down the heat, add the noodles and pour over the sauce. Toss until everything is evenly coated. Serve topped with a sprinkling of dried red chilli flakes and a handful of coriander.
Step 5
If your frying pan cannot comfortably hold everything, you can toss it together in a bowl. Fill a large bowl with hot water, then pour the water away (this is to preheat the bowl), then add the cooked vegetables, noodles and sauce; toss to combine.
Step 6
Save recipe for the next time?
