This peanut sauce is not satay. It’s better.
For me, stir fry is a go-to meal. It’s quick, easy, healthy and it uses up the lonely carrot hiding in the back of the vegetable drawer. The only problem is, ALL of the off-the-shelf stir fry sauces that I can get my mitts on are loaded with illegal ingredients such as glucose syrup, garlic, onion … etc.
Because of this I’ve resorted to just splashing a bit of soy over my stir fry these days… until now. This is my new obsession, and makes otherwise dull rice noodles totally irresistible. A welcome change from the soy/chilli stir-fry combo.
You will need:
For the stir-fry:
2 x handfuls of your choice of veg
2 x handfuls of chicken/Quorn chicken-style pieces (optional)
sesame oil (for frying)
1 x nest of rice noodles
For the peanut sauce (makes enough for about 3 servings: this is also a great lunchbox meal – you might find yourself making it a few times in the week if you’re anything like me):
1 x tbsp soy sauce
3 x tbsp lime juice
1 x thumb of ginger, chopped into small chunks
2 x tbsp chunky peanut butter
1 x tsp sesame oil
good pinch of cayenne pepper
Prep your veggies so they’re ready to fry. To make the sauce, add all the sauce ingredients to a food processor (I use my mini chopper) and whizz up. Give it a taste and alter the ingredients if necessary. If the sauce is too thin or salty, add some more peanut butter. I find it does taste salty on its own, however for me it’s totally perfect once added to the stir fry.
Once you’re happy with your sauce, fry up the veggies in some sesame oil and cook up your rice noodles. 1 minute before the veg is ready to serve, stir in a third of your peanut sauce (or half if you’re feeling indulgent). Add to the rice noodles and enjoy!