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Posted 20-10-2016

This a really simple twist on Jamie´s Veggie stir fry. I have added peanut butter for creaminess and simplified. I love a good stir fry and this is no exception.
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200 g thick flat rice noodles

1 red onion

2 cloves of garlic

2 cm piece of ginger

1/2 courgette (ribboned)

1 carrot (ribboned)

½ a fresh red chilli , optional

100 g unsalted peanuts

olive oil

100 g bock choi

2 limes


1 tbs of peanut butter


  1. Cook the noodles according to the packet instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.
  2. On a chopping board, peel and finely slice the onion, then peel and finely chop the garlic.
  3. Peel the ginger then grate finely.
  4. Cut the bock choi, Then thinly slice the stalk.
  5. Peel the courgette and carrot. Using a speed-peeler, peel the carrot and courgette lengthways into long ribbons.
  6. Trim and halve the chilli lengthways (optional), scoop out the seeds and white pith. Finely slice and remember to wash your hands!
  7. Place a wok or large non-stick frying pan on a medium heat, add the peanuts, and toast until golden, stirring regularly. Tip into a small bowl.
  8. Place the pan back on a high heat and drizzle in 1 tablespoon of olive oil. Add the red onion, garlic, ginger and bock choi stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.
  9. Throw in courgette ribbons and fry for 2 minutes, stirring regularly.
  10. Then add the noodles and carrot ribbons. Toss well for a minute to heat through.
  11. Squeeze over the juice from half the lime, add 1 tbs of peanut butter and 3 tablespoons of tamarin soy sauce, then toss.
  12. Sprinkle over the toasted nuts, then serve with lime wedges for squeezing.
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