THAI SATAY STIR-FRY

Thai satay stir-fry image

Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Supper

Time 5m

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 286 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 2.29 milligram of sodium