Spicy Thai noodle stir-fry with peanuts

Ingredients for 2 servings:

• 300 g vegetables (vegetable leftovers)
• 150 g soba noodles
• ½ bunch of spring onions
• ½ bunch coriander
• 1 handful of peanuts
• vegetable oil
• salt and pepper
• 3 garlic cloves
• 4 tbsp soy sauce
• 2 tbsp sriracha sauce
• 2 tbsp agave syrup
• 1 tbsp water
• 1 tsp ginger powder
• ½ tsp chili flakes
• ½ tsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan and perfect for using up leftovers

Blend the sauce ingredients in a blender until smooth and set aside. Slice the spring onions and slice or chop the leftover vegetables, depending on the variety. Chop the peanuts. Cook the soba noodles in boiling water for 5 minutes, drain, rinse with cold water, and let drain. Heat a little vegetable oil in a pan. Fry the leftover vegetables until cooked through but still firm to the bite. Season the vegetables lightly with salt and pepper. Add the noodles, sauce, and spring onions, stir everything together, bring to a boil, and simmer until the sauce thickens. Divide the dish between 2 bowls and garnish with the cilantro and peanuts. Tip: You can use whatever leftover vegetables you have on hand for this dish. I used a bell pepper, a carrot, and mushrooms for this recipe and can definitely recommend this combination.