This tasted way too good to be this healthy but it’s true and we have the calorie count to prove it (286 if anyone’s interested). Can all be thrown together in 15 minutes tops which is great on a week night.
Satay stir-fry to serve 4
- 3 tbsp crunchy peanut butter
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 300g pack straight-to-wok noodles
- 1 tbsp oil
- thumb of fresh root ginger, finely chopped
- 300g pack stir-fry vegetables (we used M&S aromatic mix and added some sugar snap peas and sliced red chilli)
- handful of basil leaves
- 25g roasted peanuts, roughly chopped
Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce (it will look a bit gross but don’t panic it works in the end).
Put the noodles in a bowl and pour boiling water over them, stir to separate and drain.
Heat the oil in a wok, then stir-fry ginger and the harder bits of veg for 2 minutes. Add the noodles and the rest of the vegetables and stir-fry on a high heat for another minute or two or until just cooked.
Push the veg and noodles to one side of the pan and pour the sauce into the other side, tilting the wok. Bring the sauce to boil and then mix everything together. Sprinkle basil and peanuts over to serve.
Eat and then lick the bowl.
Original recipe from BBC Good Food.
Jono & Jules do food & wine 