Thai Satay Stir-fry
This vibrant and flavorful peanut satay noodles dish is a delightful fusion of crunchy peanut butter, sweet chili sauce, and soy sauce, creating a luscious satay sauce that blankets a colorful medley of stir-fry vegetables and tender noodles. Infused with the zesty freshness of ginger and fragrant basil leaves, every bite offers a perfect balance of textures and tastes that will tantalize your taste buds. A sprinkling of roasted peanuts adds a satisfying crunch to this quick and easy stir-fry recipe.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 286 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 2.29 milligram of sodium
Comments
No comments found.