Ingredients

  • 1 tblsp peanut butter
  • 1 lime – zest and juice
  • 2 garlic cloves, chopped
  • 1 inch root ginger, grated
  • Dash of tamari or soya sauce
  • 1 dsp nam pla (fish sauce) (optional)
  • 1 tblsp natural yoghurt
  • 1 red chilli, chopped
  • A handful of fresh coriander leaves
  • 1 tsp coconut oil
  • 400g firm tofu or a large chicken breast
  • Wholemeal or buckwheat noodles
  • 1 red, orange or green pepper, chopped
  • ½ a head of broccoli cut into florets
  • 1 carrot, sliced into strips
  • ½ leek, sliced

Method

  • Blitz the sauce ingredients in your blender or food processor, adding a little water to thin the sauce to your preferred consistency. You can add more water at the cooking stage if necessary.
  • Put a little coconut oil in your wok and heat gently until melted.
  • Add the tofu, prawns or chicken to the wok and stir-fry until cooked, or the tofu is slightly golden.
  • Meanwhile cook your noodles according to the pack instructions.
  • Add the vegetables to your wok and keep on stir-frying. You want them nice and crunchy, so just a few minutes will do.
  • Add the sauce and stir-fry for another 2-3 minutes. Add more water at this stage if you need to.
  • Add the noodles to your wok and mix all the ingredients well.