Almond butter stir-fry

Author: Ella Mills - Recipe writer

Photographer: Jeremy Simons

This gluten-free one-bowl meal will take your tastebuds on a culinary adventure!

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 470 cal

Kilojoules 1967 kJ

Protein 13 g

Total fat 20 g

Saturated fat 2.1 g

Carbohydrates 54 g

Sugar 8 g

Dietary fibre 7 g

Sodium 1142 mg

Calcium 152 mg

Iron 2.4 mg

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.