Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Prep:5 mins
Serves 4
3 tbsp crunchy peanut butter3 tbsp sweet chilli sauce2 tbsp soy sauce300g pack straight-to-wok noodle1 tbsp oilthumb-sized piece of fresh root ginger, peeled and grated300g pack stir-fry vegetable with peppers and mangetout (we used Sainsbury’s read-to-use baby leaf stir-fry)handful basil leaves25g roasted peanuts, roughly chopped
STEP 1Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.STEP 2Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.STEP 3Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
