Easy Peanut Noodle Stir Fry

This is one of my go-to weeknight dinners because it’s easy to whip up, high in protein and, most importantly, it tastes amazing. You can also meal prep it and store in the fridge for up to 4 days!

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Step 1

Combine all peanut sauce ingredients and mix until smooth.

Step 2

Heat water in a non-stick frypan over medium to high heat. Add zucchini, broccolini and capsicum and cook for 5-6 minutes, or until tender. Crumble in tofu and stir in frozen peas. Add bok choy and cook for a further 2-3 minutes, or until bok choy has wilted. Mix in vermicelli noodles and remove from heat.

Step 3

Pour over peanut sauce and mix well. Serve into bowls and garnish with sesame seeds and coriander. Enjoy! Store in the fridge for 3-4 days.