Vegan satay noodle stir-fry recipe
Full of crunch and freshness, this light vegan dish is great for lunch or a late-night dinner.
Ingredients
- 2 garlic cloves, thinly sliced
- 2 cm (3/4in) piece of ginger, peeled and grated
- 320 g Tenderstem broccoli, stems halved
- 250 g sugar snap peas
- 300 g straight-to-wok udon noodles
- 4 spring onions, thinly sliced
- 1 tbsp sunflower oil
- 2 garlic cloves, thinly sliced
- 2 cm (3/4in) piece of ginger, peeled and grated
- 11.3 oz Tenderstem broccoli, stems halved
- 8.8 oz sugar snap peas
- 10.6 oz straight-to-wok udon noodles
- 4 spring onions, thinly sliced
- 1 tbsp sunflower oil
- 2 garlic cloves, thinly sliced
- 2 cm (3/4in) piece of ginger, peeled and grated
- 11.3 oz Tenderstem broccoli, stems halved
- 8.8 oz sugar snap peas
- 10.6 oz straight-to-wok udon noodles
- 4 spring onions, thinly sliced
- 1 tbsp sunflower oil
- 1 tbsp reduced salt soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 5 tbsp peanut butter
- 1 tbsp reduced salt soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 5 tbsp peanut butter
- 1 tbsp reduced salt soy sauce
- 1 tbsp rice vinegar
- 2 tbsp sesame oil
- 5 tbsp peanut butter
Details
- Cuisine: Vegan
- Recipe Type: Stir-fry
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Use a fork to blend all the ingredients for the sauce together with 2–3 tablespoons water.
- Heat the oil in a wok or frying pan over a high heat, add the garlic and ginger, and cook for 1 minute.
- Add the broccoli, sugar snap peas and a splash of water, and cook for 2–3 minutes until just tender. Add the noodles and fry for 1 minute more.
- Add the sauce and bubble for 1 minute until the vegetables are all coated and the sauce is slightly thickened. Serve with a scattering of spring onions.
This recipe is from Super Food in Minutes by Donal Skehan (Hodder, £25). Photography by Issy Croker.
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