INGREDIENTS
250 g
Chestnut mushrooms
1
Red bell pepper, medium
2
Spring onions
200 g
Tenderstem broccoli
8 tbsp
Peanut butter
6 tbsp
Soy sauce
1 1/2 tbsp
Sriracha sauce
250 g
Wholewheat noodles
2 tbsp
Sesame oil, toasted
(Optional) A bunch of fresh coriander