Simple Veggie Stir Fry

Serves 2

For the sauce
• 1 tablespoon peanut butter
• 1 tablespoon toasted sesame oil
• 1 teaspoon brown miso paste
• Juice of 1 lime

For the stir fry
• 2 portions of noodles (we use buckwheat or brown rice noodles)
• 1 large carrot
• 1 large courgette
• 1 tablespoons sesame seeds
• 100g frozen edamame beans
• 1 red chilli, deseeded and sliced
• Sesame oil
• Handful of fresh coriander, roughly chopped

Start by cooking the noodles according to the instructions on the pack. Once cooked, drain and leave to one side.

Spiralise the carrot and courgette into thin noodle shapes. If you don’t have a spiralizer, you can use a grater to create a similar effect.

Place the frozen edamame beans into a bowl and cover with boiling water. Leave for a couple of minutes before draining and then leave to one side.

In a small bowl, mix together all of the sauce ingredients.

Place a large pan over a medium heat and add a drizzle of sesame oil. Once warm, add the carrot and courgette noodles. Stir well and cook for 5 minutes before adding the noodles, sesame seeds, edamame beans and sauce. Mix well and cook for a further 5 minutes until everything has warmed through.

Top with fresh chilli and chopped coriander before serving.

Popular Stories

Sourdough Loaf

There’s always a real sense of excitement in the office when our colleague Amy brings in some of her amazing sourdough … Read More…

Vitamin D and How it Supports a Healthy Gut Microbiome

Toral Shah, nutritional scientist, functional medicine practitioner and founder of The Urban Kitchen is here to talk to us about the … Read More…

Tomato, Courgette and Ricotta Tart

Serves 4 A wonderfully easy back-to-school recipe, that’s perfect for a quick weeknight dinner, with any leftovers ideal for lunch boxes. … Read More…


It looks like you are located in the US, would you like to go to our dedicated US website?