Looking for a quick, wholesome meal that doesn’t skimp on flavour? This spinach, broccoli and peanut stir-fry brings together crisp greens, fragrant garlic and ginger, crunchy peanuts and tender egg noodles in one satisfying dish. Finished with a splash of soy sauce and fresh lemon zest, it’s a vibrant weeknight meal that’s ready in just 30 minutes and packed with feel-good ingredients.
Spinach, broccoli and peanut stir-fry
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.
