Peanut Stir Fry

Ingredients

• SAUCE
• 2 tbsp red wine vinegar
• 2 tbps soy sauce
• 3 tbps crunchy peanut butter
• 1.5 tbps brown sugar
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/8 tsp ground ginger
• NOT SAUCE
• 1 Courgette
• 2 Carrots
• 1 Pepper
• Fake Chicken pieces
• Noodles (Buckwheat = vegan)

Directions

1. Boil the kettle. Fill a pot of boiling water for the noodles (save some water for…)
2. Slow cook all of the SAUCE ingredients in a pan. Low heat or the soy burns. Add a splash of hot water to loosen it up a little. It’s going to reduce back down as it cooks, while you do the veg.
3. You need to stir this semi-regularly and make sure to add a bit more water when it’s needed. Don’t add too much though, the residual water from the veg and noodles is going to water it down at the end.
4. Get a frying pan/wok with oil up to a very high heat.
5. (Optionally) Spiralise 1 courgette and 2 carrots. Slice 1 pepper into thin strips.
6. Throw on all the veg and chicken. Stir constantly.
7. Get the noodles into the boiling water and cook to instruction.
8. When the noodles are done, drain them and rinse them with cold water. Add them to the veg and mix it all up.
9. Cover the veg/noodles with your sauce. Take it off the heat and mix really well. Serve!