Thai Satay Noodles
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon peanut butter
- 3 tablespoon chili sauce, sweet
- 100 ml coconut milk, thick
- 100 ml vegetable stock
- 2 tablespoon soy sauce
- 300 g Chinese e noodles
- 2 tablespoon oil (sesame oil)
- 5 cm ginger, fresher, grated
- 140 g broccoli, cut into florets
- 1 small red pepper (s), sliced
- 85 g baby corn, halved lenthways
- 50 g peas (suar peas - manetout)
- 3 cloves garlic, finely chopped
- basil
- 25 g peanuts, roasted, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Mix the peanut butter, chilli sauce, coconut milk, broth and soy sauce to a smooth satay sauce.
- Soften the pasta in boiling water.
- Heat the oil in a wok and briefly fry the ginger, broccoli, paprika and corn on the cob while stirring. Add the mangetout and garlic and continue to fry briefly. Pour the sauce over it and bring to the boil.
- Put the drained noodles in the wok, stir and fry for 1-2 minutes over high heat. Arrange on plates and garnish with basil leaves and the peanuts.
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