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!
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.