Satay Noodle Stir-Fry
Ingredients
- 2 tbsp sunflower oil
- 4 cloves garlic
- 2 thumb sized piece fresh ginger
- 640 g tenderstem broccoli
- 500 g sugar snap peas
- 600 g udon noodles straight-to-wok
- 8 spring onion
For the sauce:
- 10 tbsp peanut butter
- 2 tbsp low sodium soy sauce
- 2 tbsp rice wine vinegar
- 4 tbsp sesame oil
Equipment
Chopping board
Chopping knife
Wok
Tongs
Wooden spoon
Microplane
Instructions
- First, make the sauce. Whisk together the peanut butter, reduced salt soy sauce, rice vinegar and sesame oil with 4-6 tbsp water and set aside.
- Prep the stir fry ingredients. Peel and thinly slice the garlic, and peel and grate the ginger.
- Finely slice the spring onions, trim and halve the tenderstem broccoli and slice the sugar snap peas in half.
- Heat the sunflower oil in a wok or frying pan over a high heat. Add the garlic and ginger and cook for 1 minute then add the broccoli and sugar snap peas with a splash of water and cook for 2-3 minutes until just tender.
- Add the noodles and fry for another minute. Add the sauce, along with another splash of water, and bubble down for 1 minute until all the vegetables and noodles are coated and the sauce has thickened.
- Scatter the spring onions over the noodles to serve.
Notes
The aromatic peanut butter sauce that coats the veggies and noodles in this easy dinner is fairly addictive and uses up ingredients you likely already have in the kitchen. Cheat with ready to wok noodles for a fuss free meal in minutes.
You may need to cook this recipe in batches if you don’t have a big enough wok.
Nutrition
Calories: 355kcal