Quick Peanut, Veg and Miso Stir Fry

By Luke Jones. Connect with him on TwitterFacebook or Instagram.

Peanunt and miso stir fry, luke jones, health room

Serves: 2-3                                                                                  Cooking time: About 20 min

Asian food is so great. It’s a shame a lot of the takeaway stuff is drenched in msg, salt and oil. It really doesn’t have to be that way.

But never mind, you can always make our own!

I’m a fan of trying to simplify stuff, which is probably why I like this meal so much. It’s easy to throw together, and full of plant based goodness. Tastes pretty good too, even if I say so myself…

Hope you enjoy!


  • Noodles (I used gluten free brown rice ones)
  • 2 tins of pulses (I used chickpeas and red kidney beans)
  • 1 pepper
  • 1 big onion
  • 1-2 carrots
  • A handful of mushrooms
  • A few big leaves of spring greens or pak choi
  • A few handfuls of frozen broccoli and spinach
  • 3 garlic cloves
  • 1 thumb sized piece of ginger
  • 1 teaspoon brown rice miso
  • 1 tablespoon peanut butter (go organic if you can)
  • A few shakes of Tamari/soy sauce
  • A few squirts of maple syrup (optional)
  • Water


  1. Grate the carrot and chop the rest of the veg.
  2. Add the pepper, onion, carrot, mushrooms, garlic and ginger to your big pan, and sautee gently in a little water until they start to soften. You can fry in a teaspoon of sesame oil instead if you like, but don’t go crazy.
  3. Put your noodles on to boil, mine took about 8 minutes.
  4. Add in the beans, greens, broccoli and spinach to your big pan. Turn the heat up, and keep stirring.
  5. In the meantime, make a sauce out of some hot water, miso, peanut butter, tamari and maple syrup.
  6. Add your sauce into the pan, along with noodles. Keep mixing on a high heat until your stir fry is sticky and smelling delicious.


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Luke Jones
Luke Jones is a mover, blogger and wellness enthusiast. He spends his time exploring and sharing ideas in mindful movement, healthy living and adventure.

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