Thai satay stir-fry

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1. Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
2. Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
3. Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.

Stir-fry even quicker

When stir-frying, if your vegetables aren't cooking as quickly as you'd like, add a splash of water to the pan. This creates a shot of steam and helps them to cook quicker - great for veg like broccoli and beans.

Per serving

286 kcalories, protein 10g, carbohydrate 34g, fat 14 g, saturated fat 2g, fibre 5g, salt 2.29 g

Latest comments and suggestions

• annie_spratt

  21 November 2008

  annie_spratt rated and commented on this recipe

  

  Really yummy recipe and very very filling, will make it again for sure. We added chicken to it...yum... the satay sauce for it is lovely and will be making that again to drizzle over chicken on skewers :o)

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Ingredients

• 3 tbsp crunchy peanut butter
• 3 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 300g pack straight-to-wok noodles
• 1 tbsp oil
• thumb-sized piece of fresh root ginger , peeled and grated
• 300g pack stir-fry vegetables with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
• handful basil leaves
• 25g roasted peanuts , roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 3 tbsp crunchy peanut butter
• 3 tbsp sweet chilli sauce
• 2 tbsp soy sauce
• 300g pack straight-to-wok noodles
• 1 tbsp oil
• thumb-sized piece of fresh root ginger , peeled and grated
• 300g pack stir-fry vegetables with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
• handful basil leaves
• 25g roasted peanuts , roughly chopped

Per serving

286 kcalories, protein 10g, carbohydrate 34g, fat 14 g, saturated fat 2g, fibre 5g, salt 2.29 g

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