Thai Satay Noodles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons crunchy peanut butter
• 3 tablespoons sweet chili sauce
• 100 ml thick coconut milk
• 100 ml vegetable stock
• 2 tablespoons soy sauce
• 300 g pre cooked noodles
• 2 tablespoons sesame oil
• 5 cm fresh ginger, grated
• 150 g broccoli florets
• 1 red pepper, deseeded and sliced
• 75 g baby corn, halved lengthways
• 50 g mange-touts peas, trimmed
• 3 garlic cloves, crushed
• 1/4 cup fresh basil
• 25 g roasted peanuts, chopped

Recipe

• 1 in a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
• 2 heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes add the mange tout and garlic and cook for a further 2 minutes pour over the satay sauce and bring to the boil.
• 3 drain the noodles or remove from pack and add to the wok. stir fry over a high heat for a couple of minutes.
• 4 serve with the basil leaves and peanuts sprinkled over.