STIR-FRY WITH STACEY

TV presenter Stacey Solomon has teamed up with recipe box service HelloFresh to create a collection of nutritious, hassle-free recipes for crowd-pleasing mealtimes that the whole family will enjoy

- ALI GRAVES

Veggie peanut noodle stir-fry

SERVES 2 

Ingredients

• 80g Tenderstem broccoli
• 80g green beans
• 1 x garlic clove
• ½ lime
• 125g egg noodle nest
• 25g ketjap manis (sweet soy sauce)
• 15ml soy sauce
• 30g peanut butter
• 1 tsp sugar
• Drizzle of oil
• 120g coleslaw mix
• 50g red Thai-style paste
• 25g salted peanuts

1. Bring a large saucepan of water to the boil with ¼ tsp salt for the noodles. Halve any thick broccoli stems lengthways, then cut widthways into thirds. Trim the green beans, then cut into thirds. Peel and grate/press the garlic. Halve the lime.

2. When boiling, add the noodles, green beans and broccoli to the water. Cook until tender then once cooked, drain in a sieve and run under cold water to stop the noodles sticking together and to keep the veg vibrant.

3. Meanwhile, boil a half-full kettle. Pour the boiled water for the sauce into a measuring jug. Add the ketjap manis, soy sauce, peanut butter and sugar for the sauce. Stir well. Pop the jug to one side.

4. Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the coleslaw mix. Cook, stirring frequently, until slightly softened, for 2-3 minutes. Stir in the red Thai-style paste and the garlic. Cook, stirring, for 1 minute more.