Easy Vegetable Stir Fry with Creamy Peanut Sauce

Get all ingredients ready and in one place. Stir-frying doesn’t take long and you won’t want to be searching for an ingredient.

For the sauce, grab a large bowl and add the peanut butter, soy sauce, sweet chilli sauce, water, and syrup. Mix well with a spoon until you have a nice and creamy sauce. Throw in lemongrass if desired.

Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they’ll stick together less).

Now you’re ready to wok and roll (or pan and roll). In a wok or large pan, heat the oil until it starts smoking. Add the garlic, ginger, onion, snow peas and baby corn. Around 40 seconds later, add the thawed veggies. (If you just use fresh vegetables, throw in everything at once.) Stir well for about 4–5 minutes.

Reduce the heat a little and add the sauce and noodles. It’ll quickly begin to boil. Make sure it’s all nice and creamy. Add a little more water if not!

Add some peanuts. Let it simmer for another 3–5 minutes. Fish out the lemongrass before serving (it’s only for the flavour, not for eating!). Done!