Satay Vegetable Stir-Fry Recipe

If you’re on a health kick or just want to get some extra nutrients in your diet but are pushed for time and don’t want to spend hours slaving in the kitchen, then a simple stir-fry is a great option to try for your healthy dinner recipe this week.

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.

HOW TO MAKE SATAY VEGETABLE STIR-FRY

Ingredients

• 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

Method

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.