Satay Veggie Stir-Fry Recipe

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  • Healthy
  • Low-fat
  • Vegetarian
serves: 2
Skill: easy
Prep: 15 min
Cooking: 10 min


  • 25g (1oz) desiccated coconut
  • 2 egg noodles nests
  • 3 tbsp crunchy peanut butter
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) light soy sauce
  • 2 tsp brown sugar
  • 1 tbsp (15ml) vegetable oil
  • 150g (5oz) stir fry vegetable pack


  • Pour 100ml (3floz) hot water over the desiccated coconut and set aside. Place the egg noodles in a large bowl and pour bowling hot water over them. Stir gently to separate, leave for 5 minutes then drain.

  • Meanwhile mix the peanut butter, lemon juice, soy, sugar and desiccated coconut with liquid together.

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

Top Tip for making Satay Veggie Stir-Fry

Add a splash of chilli sauce for a little kick!

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