Ingredients
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3 tablespoons crunchy peanut butter
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3 tablespoons sweet chili sauce
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100 ml thick coconut milk
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100 ml vegetable stock
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2 tablespoons soy sauce
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2 tablespoons sesame oil
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5 cm fresh ginger, grated
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150 g broccoli florets
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1 red pepper, deseeded and sliced
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75 g baby corn, halved lengthways
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50 g mange-touts peas, trimmed
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3 garlic cloves, crushed
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1/4 cup fresh basil
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25 g roasted peanuts, chopped
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300 g pre cooked noodles
Instructions
- 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)
- 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.
- Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
- Serve with the basil leaves and peanuts sprinkled over.