This vegan peanut butter stir fry tastes a little bit naughty, but it couldn't be nicer.
This savoury delight is made using soya mince, but if you wanted to, you could easily substitute it for turkey or chicken mince, whatever takes your fancy. Alternatively, why not try using half soya, half meat? It's better for your health, the environment and your wallet.
Quick, cheap, crowd-pleasing. The perfect weeknight family meal.
Cooking Time: 25 minutes
Makes: 6 servings
Ingredients 200g soba noodes
150g soya mince, dry
2 tbsp peanut oil
500g can waterchestnuts, sliced
500g can bamboo shoots
500g can corn
1-2 red chili, finely chopped
1/2 cup peanut butter
Heat a small pan of water, and once boiling, add the soba noodles.
Reduce to a simmer and cook for 8 minutes.
Drain and rinse with cold water.
Soak the soya mince in a large bowl of water for 2 minutes. Drain.
In a large wok, heat the peanut oil over a high heat. Add the waterchestnuts, bamboo shoots, corn and chilli, and stir fry until tender.
Add the *oya mince, peanut butter and 1/2 cup water and continue to cook for 5-10 minutes or until lightly browned and well combined.
Divide the noodles between six portions and top with the warm stir fry.