Peanut Butter Stir Fry

tongs twizzling noodles in wok garnished with peanuts and sesame seeds

5 from 4 votes

This Peanut Noodle Stir Fry is the perfect quick and easy dinner. It's versatile, loaded with flavour and takes just 20mins to make!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Course

Cuisine: Asian

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Small Mixing Bowl & Whisk (for peanut sauce)
Wok or Large Skillet (for stir fry)
Bowl/Dish (for soaking noodles)
Sharp Knife & Chopping Board
Tongs
Wooden Spoon

Ingredients

Peanut Butter Stir Fry Sauce

1/4 cup / 80g Peanut Butter (crunchy or smooth)
2-3 tbsp Water
2 tbsp Dark Soy Sauce (can sub regular if that's what you have, dark has slightly more intense flavour/darker colour)
1 tbsp Brown Sugar
1 tbsp Lime Juice (approx 1/2 a whole lime)
2 tsp Sesame Oil
1 tsp Garlic, grated/minced (approx 1 clove)
1 tsp Ginger, grated/minced
Chilli Flakes, to preference

Stir Fry (see notes for subs)

3.5oz / 100g Dried Noodles, (here I use Rice noodles, any will work though)
3.5oz / 100g Carrot, sliced into matchsticks (1 large carrot)
3.5oz / 100g Pepper, sliced (1 large pepper)
3.5oz / 100g Mushrooms, sliced
3-4 Spring/Green Onions, sliced into 1" chunks & divided into white/firm part and green part
1 tbsp Vegetable or Peanut Oil

Garnish

Crushed Peanuts, optionally toasted (see notes)
Sesame Seeds, optionally toasted (see notes)

Instructions

In a small mixing bowl combine peanut butter, soy sauce, lime juice, sesame oil, garlic, ginger, sugar and lime juice. It will split at the beginning but keep whisking and it'll come together. Whisk in 2 tbsp water to smooth it out then place to one side.
Prepare noodles as per packet instruction (usually just need to soak in boiled water for a couple of minutes). Drain when cooked.
Meanwhile, heat 1 tbsp oil in a wok or skillet over high heat until it's nice and hot. Add in carrots and fry for a couple of minutes until they just begin to pick up colour/soften. Add in mushrooms, pepper and the firm parts of your spring onions. Continue frying until the veg starts to brown and begins to soften slightly, shaking the pan frequently.
Turn heat down to medium and add in cooked noodles, peanut sauce and the green parts of your onions. Toss to evenly distribute the sauce. Depending on how dry your noodles are you might need another tbsp of water to loosen up the sauce.
Serve with a sprinkling of sesame seeds and crushed peanuts!

Video

Notes

a) Toasted Peanuts/Sesame Seeds - Place peanuts in a DRY pan over high heat, shake frequently until they lightly char then remove. This will take a couple of minutes. Add in sesame seeds and shake frequently until they turn golden. Careful, sesame seeds burn quickly. In a roasting hot pan they'll take less than a minute to toast.

b) Stir Fry Veg - You can use any veg you fancy, just cook them in order of texture (i.e firmer veg goes first as they take longer to cook). In total you'll want to use around 14oz/400g.

c) Lime Juice - I use lime juice because lime and peanut is a gorgeous combo. It's also for the acidity though, just to cut through the richness/sweetness of the peanut butter. As such you can use rice vinegar as a sub.

d) Calories - based on half the whole recipe:

Nutrition