Satay Veggie Stir-Fry

  • 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.

Recipe courtesy of Woman and Home

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