Satay Vegetable Stir-Fry


An Indonesian-style noodle stir-fry, with lots of crunchy vegetables, and an easy-to-make satay sauce

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  • Serves 2

  • Prep time 15 mins

  • Cooking time 10 mins

  • Total time 25 mins

  • Calories 578 per serving


  • 25g (1oz) desiccated coconut
  • 2 egg noodle nests
  • 3tbsp crunchy peanut butter
  • 1tbsp lemon juice
  • 2tbsp light soy sauce
  • 2tsp brown sugar
  • 1tbsp vegetable oil
  • 150g pack stir-fry veg


Adding a splash of chilli sauce will give your stir-fry a little kick!


  1. Pour 100ml (4fl oz) hot water over the desiccated coconut and set aside. Place the egg noodles in a large bowl and pour boiling hot water over them. Stir gently to separate, leave for 5 minutes then drain.

  2. Meanwhile, mix together the peanut butter, lemon juice, soy sauce, sugar and desiccated coconut plus its liquid.

  3. Heat the oil in a wok or large frying pan. Add the stir-fry veg and cook for 5 minutes before adding the noodles for a further 2 minutes. Stir through the peanut sauce mixture and toss well to coat.