Stir Fry Noodles in a Tangy Peanut Sauce – Healthy Fast Food!

Packed with an array of colourful, crispy vegetables that need only a brief moment in the pan, stir fries can be prepared, cooked and served far quicker than it will take you to order and pick up a take away!

Oh and did I mention, they’re SUPER healthy too!

For the majority of our dinners, I buy organic veg and chop it myself. However, when we need a super quick meal, I’ll grab a couple of bags of the ready chopped stir fry veg from the chiller section in the supermarket. They’re usually great value. My current favourite is the Essential Waitrose Vegetable Stir Fry which comes in at 92p for 300g.

Stir Fry Vegetables

We tend to have a stir fry once a week, and one of our all-time favourites is served in a very simple, tangy peanut sauce. I absolutely love this sauce and have to resist spooning it into straight into my mouth (okay, I admit, there’s been the odd slip up!)

Lately, I’ve been using Meridian natural peanut butter in the sauce. This is a fairly new-to-me product, but I’m already hooked on it. It’s made with 100% nuts, so no sugar, salt or oil.  I actually prefer it to any other peanut butter I’ve ever bought. And so does M! In fact, the first couple of jars vanished so quickly, that I’ve just purchased 2 x 1kg tubs from GNC. That should keep him going a while 😉

Meridian Natural Peanut Butter

I made this stir fry for our evening meal on Christmas Eve. We arrived fairly late to my mum’s in Dorset, so this was the perfect dish to throw together. It was cooked and on the table in 15 minutes flat. Not a conventional Christmas Eve dinner, but we loved it none the less!

Stir Fry Noodles in a Tangy Peanut Sauce


Serves 4
Hands on time: 15 minutes (if using ready chopped stir fry vegetables)
Cooking time: 8 minutes    Ready in: 15 minutes

Peanut Sauce:
2 TBSP tamari sauce (or reduced-salt soy sauce)
2 TBSP rice vinegar
1 TBSP maple or agave syrup
3 TBSP peanut butter

Stir fry:
1 TBSP groundnut oil (or oil of choice)
2 garlic cloves, crushed
5cm / 2 inch piece of root ginger, peeled and finely grated*
600g / 21 oz / 5-6 packed cups mixed stir fry vegetables (shredded white cabbage, beansprouts, sliced red pepper, finely julienned carrot, shredded Spring greens or pak choi, sliced onion)
27g / 1oz / ¼ cup cashews
80g / 3 oz / ½ packed cup marinated tofu pieces (e.g. Cauldron Organic Marinated tofu pieces), or substitute with another ¼ cup cashews
Sprinkling of toasted sesame seeds or shelled hemp seeds, for garnish

250g / 9 oz brown rice (or other wholegrain) noodles

*I peel my ginger, chop it into 1 inch pieces and store it in the freezer. I then finely grate it, straight from the freezer.


Get prepared:
Prepare the peanut sauce by vigorously whisking together the ingredients in a small bowl using a fork, until fully combined.
Wash and prepare the vegetables.
Heat a large pan of water for the noodles.

Ready, set, go!
Heat the oil in a large non stick wok or deep-sided frying pan (skillet) on a low-medium heat and cook the garlic and ginger for a minute or two. Add the vegetables, turn up the heat to medium-high and stir fry for a couple of minutes. Add the peanut sauce, cashews and tofu, and stir fry for a further 5 minutes.

Meanwhile, cook the noodles according to the instructions on the packet, then drain and add to the pan. Gently stir through to coat in the peanut sauce. Serve on warm plates with a sprinkling of toasted sesame seeds or hempseed.

This dish is best eaten straight away. Leftovers can be refrigerated and eaten the next day, but the noodles may break up when reheated.


Products we use in this recipe
Meridian Natural Peanut Butter, available in major UK supermarkets, health food shops and online stores
Cauldron Foods Organic Marinated Tofu Pieces, available in the chiller cabinets in Waitrose, Asda, Tesco and Sainsbury’s
Clearspring Organic Tamari Sauce, available from Waitrose, Asda, health food shops and online stores.
King Soba Organic Brown Rice and Wakame Noodles, available in health food stores and online, including Amazon (with free delivery!) or Clearspring Organic Udon Noodles, available from Waitrose, health food shops and online stores.
Essential Waitrose Vegetable Stir Fry

This recipe has been submitted to Ricki Heller’s Wellness Weekend

Stir Fry Noodles in a Tangy Peanut Sauce

Next I need to seek out some packs of organic stir fry veg. I can’t seem to find them in any of the main supermarkets in the UK. If anyone knows a store that stocks them, please let me know!

Do you regularly eat stir fries? If so, what’s your favourite vegetable, sauce and noodle combination? If you’ve posted any recipes, please do link up below x


Disclaimer: This post contains an Amazon affiliate link. If you click on a link and purchase something, I will receive a small commission which will go towards the development of Bit of the Good Stuff. Many thanks in advance!


21 thoughts on “Stir Fry Noodles in a Tangy Peanut Sauce – Healthy Fast Food!

  1. there’s a good excuse to come to Glastonbury, our whole food shop, Earthfare sells Meridian. I bought a big tub and accidentally tilted it as I opened the seal, as you can imagine, I was cleaning up the oil from floor, cupboards and worktops LOL

    1. Hi Kath! I LOVE Earthfare! Every time I go there, I feel like a kid in a sweet shop and come out with arms laden with new goodies to try 😀 I only make it there a couple of times a year so it’s always a lovely treat!
      The Meridian nut butter is pretty runny isn’t it? I hope you didn’t lose too much from the tub. If it was me, I think I would have been licking down the cupboards doors lol!

  2. I love stir frying! I just picked up kelp noodles for the first time and will likely be using them for a super quick stir fry (no cooking needed for the noodles!). I’ve never tried them before and my hubby is leary of the name (and what he expects the taste to be like). I’m crossing my fingers that they become a new obsession and not something that inspires fear anytime we think back to it.

    1. Ooh I’ve never had kelp noodles before! I remember my mum used to encourage me to take kelp tablets when I was young to make my hair shiny and nails strong 😉
      You must let me know how you get on with the noodles. I’d love to try them myself!
      Have a great weekend! xx

  3. I love to cook stir fries! I make a very quick and easy sauce with a can of coconut milk,tamari/ soy sauce and Madras curry powder- it’s sort of Indonesian-style. As well as veggies and homegrown mung sprouts, I like cubed tofu and/or cashews and plenty of grated fresh ginger. I like noodles from the Chinese supermarket, or 100% buckwheat soba noodles are great for a change. Meridian used to be our favourite peanut butter until we discovered making it ourselves.

    1. I love the sound of your Indonesian-style stir fry! We make a Singapore-style stir fry using curry paste, but I’ve never tried adding coconut milk in. Definitely got to give it a try as we love all things coconut! 🙂

    1. I don’t think I’ve ever come across a person before that doesn’t like peanut butter! Amazing lol! Does he like any nut butters? I imagine cashew and almond butter would both make good substitutes x

      1. He’s not really a nut butter fan at all!
        I know I still find it really bizarre that he doesn’t like peanut butter too!!!! I mean who doesn’t like peanut butter!???????!!!!!!

  4. This looks like my kind of noodle sauce, dead simple and quick to knock up. Plus I always have the ingredients in my store-cupboard! And I too love those ready prepped stir fry packs, so handy – especially if you’re just doing enough for one or two. No idea where you might find an organic selection though, I’m somewhat surprised that Waitrose don’t!

    1. I love quick, simple sauces that can be whipped up from store cupboard ingredients. I definitely need to hunt out some more for stir fries and salads!
      I still haven’t managed to find organic stir fry veg! I’ll have to contact Waitrose and see what they say.
      I hope you have a lovely weekend! xx

  5. I recognized the brand from somewhere else, probably someone else’s blog, they used their nut butter to make a dessert! What a great product – that it’s 100% nuts with nothing else! And what a great idea to use it for a stir-fry dish, miam! Sometimes, during these lazy days, I would make stir fries with Asian condiments I have available. I enjoy edamames, fried tofu, sorts of mushrooms, julienned carrots, and some Asian greens together in a spicy-saucy sauce!

    1. Your stir fries sound utterly delicious! I adore all the ingredients you mentioned ♥ You definitely need to post a recipe (if you haven’t done so already!)

    1. Ooh I’ll have to try the Suma peanut butter and see how it compares! I often use their beans (which I buy from Harvest).
      I didn’t eat stir fries for years as I wasn’t very keen on them as a kid. My mum never used to add any sauce, so they were a little bland. I love vegetables, but I find that stir fries and salads definitely need dressing!

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