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Peanut Butter Stir-Fry
rocks a stir-fry by endowing the dish with a
flavour. The collision of
is incredibly more-ish and very satisfying.
mince is a
vegetarian alternative to meat minces. It has a
flavour but possesses the same
as regular mince, so it is a versatile ingredient to work with.
You can serve this dish on a bed of warmed
, with a side of steaming
, or even stuffed in
leaves for a lighter, summer-y meal.
200g soba noodes, dry
150g soya mince, dry
2 tablespoons peanut oil
500g can water chestnuts, sliced
500g can bamboo shoots
500g can corn (baby or kernels)
1-2 red chili, finely chopped
1/2 cup peanut butter
Heat a small pan of water, and once boiling, add the
. Reduce to a simmer and cook for 8 minutes. Drain and rinse with cold water.
in a large bowl of water for 2 minutes. Drain.
In a large wok, heat the
over a high heat. Add the
, and stir fry until tender.
Add the soya mince,
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.
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