Almond Butter Stir-Fry

Directions

1. 1

   Place the noodles into a large bowl and pour over freshly boiled water. Set aside to soak for 5 minutes, then drain. Run the noodles under a cold tap to prevent them from sticking together.

2. 2

   Place a pan over medium heat and add a drizzle of sesame oil. Add the mushrooms with a sprinkle of salt and pepper. Cook, stirring occasionally, for 5–6 minutes until golden and reduced.

3. 3

   Add the peppers, broccoli and garlic. Cook for a further 5 minutes until the vegetables are tender.

4. 4

   While the vegetables are cooking, make the dressing by placing the almond butter, sesame oil, milk, maple syrup and tamari into a bowl and whisk to combine.

5. 5

   Once the vegetables are ready, turn down the heat, add the noodles and pour over the sauce. Toss until everything is evenly coated.

6. 6

   Serve topped with a sprinkling of dried red chilli flakes.