THAI STYLE STIR FRY

Ingredients

• 1 pcs Bell pepper, red, cut into sticks
• 1/2 head Red cabbage
• 1/2 pcs Onion
• 200 g Edamame beans
• 350 ml Spinach
• 200 g Ramen noodles
• 25 g Coriander (cilantro) leaves, fresh
• 2 tbsp Unsalted, unsweetened peanut butter, chunky
• 1 pcs Lime juice
• 4 tbsp Light soy sauce, gluten free
• 3 clove Garlic cloves, crushed
• 2 tsp Maple syrup
• 1 g Hot sauce

Method

1. Place a large saucepan of water on the stove and bring to a boil. While waiting for the water to boil, slice the peppers, cabbage and onion into long thin strips.
2. Make the peanut sauce by mixing peanut butter, lime juice, soy sauce, crushed garlic, maple syrup, and hot sauce (add less or more if you like it hot) in a small bowl and stirring well to combine.
3. Once the water is boiling, place the ramen noodles into the water and cook as per instructions on the packaging. While the noodles are cooking, sauté the cabbage, red pepper, spinach, onion, and edamame beans for 2 minutes in a large frying pan over medium heat. Add the peanut sauce to the vegetables and mix well.
4. Continue cooking until the vegetables are fully cooked, approximately 5-10 minutes.
5. Drain the noodles and add into the frying pan. Stir well to combine.
6. To serve, place the vegetables and noodles into a large bowl, top with chopped coriander. You can also add a little soy sauce to serve.
7. Enjoy