Spinach, broccoli and peanut stir-fry

July 11, 2007 (Last Updated: January 11, 2019)
Spinach, broccoli and peanut stir-fry recipe

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! 

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.


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