Name: Spinach, broccoli and peanut stir-fry
Cook time: 30 min
Yield: 4
Ingredients: 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

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. To good health!

Print Recipe

Spinach, broccoli and peanut stir-fry

Serves: 4

Cooking Time: 30 mins

Ingredients

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

Instructions

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.