Almond butter stir-fry

Photographer: HFG staff

Bursting with flavour and coated in almond butter sauce, this vegan stir-fry avoids excessive saturates and sodium found in many takeaway dishes

Serves: 2

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

100g uncooked rice noodles
1 tablespoon sesame oil, plus extra for frying
1 red chilli, deseeded and chopped
2 ¼ cups (150g) mushrooms, sliced
1 red capsicum, deseeded and sliced thinly
handful broccolini, chopped into bite-size pieces (about 3 or 4 per stalk)
2 tablespoons almond butter
1 teaspoon maple syrup
1 teaspoon white rice vinegar
1 tablespoon tamari
1 teaspoon brown miso paste
4–6 tablespoons almond milk

Instructions

Stay Awake

1 Cook the noodles according to the pack instructions, then drain and rinse under cold water to stop them cooking further.

2 Meanwhile, put a pan over a medium heat and add a drizzle of sesame oil. Once warm, add the chilli, mushrooms and red pepper and cook for 5–10 min until they’re soft. Add the broccoli and cook for a further 5 min.

3 Once the vegetables have softened, but still have some bite, add the almond butter, maple syrup, rice vinegar, tamari, miso and almond milk to the pan and stir, coating the vegetables and creating a simple sauce.

4 Let the vegetables simmer in the sauce for 1 min or so, warming it through, then stir through the drained noodles and serve.

Nutrition Info (per serve)

Calories 470cal

Kilojoules 1967kJ

Protein 13g

Total fat 20g

–Saturated fat 2.1g

Carbohydrates 54g

–Sugars 8g

Dietary fibre 7g

Sodium 1142mg

Calcium 152mg

Iron 2.4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.