• Looking for a quick, healthy, and delicious meal? Try this spinach, broccoli, and peanut stir-fry!

    This tasty flu-fighting spinach, broccoli, and peanut stir-fry meal has a combination of vitamin C, “good” fats, the “superfood” garlic, and the ancient cold-busting remedy of ginger.

    This stir-fry is not only packed with vitamins and minerals but also incredibly versatile. Serve it over steamed rice, with noodles, or enjoy it on its own. Perfect for a weeknight dinner or a quick lunch, it’s a dish that brings health and flavour to your table with ease!

    Spinach, broccoli and peanut stir-fry

    Serves: 4
    Cooking Time: 30 mins


    • 300g Chinese instant egg noodles
    • 30ml sesame oil
    • 1 green pepper, seeded and julienned
    • 125g tenderstem broccoli, sliced
    • 100g baby spinach, chopped
    • 1 garlic clove, finely chopped
    • 20ml fresh ginger, finely chopped
    • zest of 1 lemon
    • 50ml soy sauce
    • 50g raw peanuts, crushed, plus extra to serve



    Place the noodles in a deep bowl and cover with hot water. Set aside until the noodles are soft, about 20 minutes. Drain.


    Heat the sesame oil in a wok or a deep frying pan. Add the pepper, broccoli and spinach and stir-fry until tender, about 5 minutes. Stir in the garlic, ginger and zest.


    Add the soy sauce and peanuts and stir-fry for a further 2 minutes.


    Toss in the noodles to combine well. Serve with extra peanuts while still hot.

    ALSO SEE: Wild mushrooms and baby spinach stir-fry

    Wild mushrooms and baby spinach stir-fry