Nutty with a kick of spice, this Peanut Stir Fry is a great way to shake up your midweek meal without too much effort. It takes less than 20 minutes to cook, requires minimal effort and tastes amazing. A great way to use up some of the summer vegetables in your fridge or vegetable garden this week.

INGREDIENTS

1 Fresh Chilli

1 Teaspoon Minced Garlic

1 Teaspoon Ginger Paste

1 Teaspoon Lemongrass Puree

2 Tablespoons Stir Fry Oil

2 Tablespoons Dark Soy Sauce

1/2 Cup Salted Peanuts

1 Red Pepper

1 Red Onion

1 Courgette

1 Aubergine

1 Carrot

2 Packets Pre Cooked Noodles

METHOD

Deseed and finely dice the fresh chilli. Add it to a large wok with a teaspoon minced garlic, ginger paste, lemongrass puree and 2 tablespoons stir fry oil.

Finely slice the red pepper, red onion, courgette and aubergine and put to the side.

Heat your wok up and mix the spices together, when sizzling add in the sliced vegetables and grate in the carrot.

Mix everything together for a few minutes until the vegetables soften.

Add in your packets of noodles and the dark soy sauce.

Toss everything together for a few minutes until the noodles are cooked through.

Roughly chop up the salted peanuts and add them to the wok.

Toss everything together and serve hot.

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