I've been fancying something different. I love peanuts so have made some peanut noodles. I bulked out the noodles with shredded vegetables to keep the calories down.
Serves 6
250ml chicken stock
5 tbsp crunchy peanut butter
3 tbsp honey
2 tbsp dark soy
1 tbsp fresh ginger, grated (or the 'lazy' variety)
2 cloves garlic, crushed/grated
1-2 tbsp Tabasco
Zest of 1 lime
Juice of half a lime
Handful of fresh coriander, chopped
5 tbsp crunchy peanut butter
3 tbsp honey
2 tbsp dark soy
1 tbsp fresh ginger, grated (or the 'lazy' variety)
2 cloves garlic, crushed/grated
1-2 tbsp Tabasco
Zest of 1 lime
Juice of half a lime
Handful of fresh coriander, chopped
In a small pan blend all the ingredients together.
Bring to a slow bubble. Reduce heat & cook for 5-6 minutes.
So, what to do with the sauce?
I made peanut noodles (serves 6)
250g (or 1 pack) fine egg noodles, cooked as instructions
200g shredded carrots
100g shredded broccoli stems
100g bean sprouts
Bunch of spring onions, sliced
1 clove garlic, crushed/grated
2 tbsp chopped peanuts
Handful coriander, chopped
200g shredded carrots
100g shredded broccoli stems
100g bean sprouts
Bunch of spring onions, sliced
1 clove garlic, crushed/grated
2 tbsp chopped peanuts
Handful coriander, chopped
Stir fry the veggies for 3-4 mins until softened but retains some crunch.
Add the cooked noodles & the satay sauce, mix through gently using tongs.
Serve with a scattering of peanuts & coriander.
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