An Indonesian-style noodle stir-fry, with lots of crunchy vegetables, and an easy-to-make satay sauce
- 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!
Packed with vegetables that will help you on your way to five-a-day but are also really low in calories, this tasty stir-fry is a great way to fill up the whole family in a hurry – and as it only takes 25 minutes to prep and cook it’s a real time saver when you’ve got a lot on your plate.
With crunchy peanut butter to give it that satay flavour and desiccated coconut to add a depth of Indonesian taste, this delicious stir-fry is meat free and super healthy but doesn’t compromise on taste.
Serve it up with noodles and tossed with the soy sauce, lemon juice and brown sugar for a fragrant dish that’s full of flavour.
- 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.
- Meanwhile, mix together the peanut butter, lemon juice, soy sauce, sugar and desiccated coconut plus its liquid.
- 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.
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