Veggie stir fry with peanut sauce

accompanied by red and green peppers, mushrooms and broccoli

A tasty and colourful stir fry with crisp and vibrant vegetables and a delicious peanut sauce. It's an easy vegan dinner full of flavour and on the table in only 30 minutes!

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, peanut, soya, gluten

Ingredients

Rice noodles

Red pepper

Green bell pepper

Mushrooms

Red onion

Broccoli

Ginger

Garlic

Peanut sauce mix

Lime

Cayenne pepper powder

Peeled peanuts

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3318
793
23
4
136
13
12
18
0
790

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Bring plenty of water to a boil in a pot and add salt to taste. Cook the rice noodles for 8-10 minutes. Drain the water and let the noodles cool down under running tap water. Drizzle the noodles with some olive oil, so they don't stick together and set aside.

Wash all the vegetables. Cut the red and green pepper into thick strips. Cut the mushrooms in half and then into slices. Cut the onion into thick strips. Separate the broccoli florets and cut them into slices. Peel and mince the garlic and ginger. Heat 2 tablespoons of oil in a frying pan and sauté the peppers, onion, broccoli, garlic and ginger for 3-5 minutes until the vegetables start to soften. Season to taste. Add the mushrooms and sauté it for another 2 minutes. Set aside.

For the sauce: place the peanut sauce mix, the juice of the lime, the cayenne pepper and 60ml of water in a bowl. Beat it until everything is well-mixed. Heat the vegetables in a pan and add the rice noodles and sauce. Mix everything.