Friday, 23 September 2011

Satay Vegetable Stirfry

I'm a big fan of satay sauce and always like finding a new way of using it. This recipe is a simple stir-fry where the vegetables end up being coated in the satay sauce.


  • 2 small onions, finely chopped
  • 1 tsp sunflower oil
  • 1 small chilli, crushed/finely chopped
  • 3 tbsp crunchy peanut butter
  • 30ml water
  • 4 small potatoes, peeled and cut into 1cm cubes
  • 3 carrots, washed and sliced into thin slices
  • 1 tsp sunflower oil
  • 1 sweet pepper, cut into strips
  • 2 blocks of medium egg noodles


  1. Put on a pan of water to boil for the noodles.
  2. Fry the onions in a small pan with 1 tsp of sunflower oil until they start to soften.
  3. Add the chilli, peanut butter and water to the small pan and mix well. Turn the heat down low so it just simmers.
  4. Stir the peanut butter mixture every couple of minutes to ensure that it's well mixed.
  5. When the water for the noodles is boiling, cook the noodles as per the instructions on their packet (usually 4 minutes).
  6. Fry the potato and carrots in a wok with the other tsp of sunflower oil. Use a low to medium heat.
  7. Stir the potatoes and carrots every couple of minutes to ensure that they are evenly cooked.
  8. When the noodles are cooked drain them and then return them to the pan. Add a couple of drops of oil and mix well. Place a lid on the pan and put to one side. The small amount of oil and the lid on the pan will stop them from becoming one solid block of noodles as they cool.
  9. After 10 to 15 minutes check how soft the potatoes are. They should be starting to soften but still be firm.
  10. Add the sweet pepper to the wok and turn the heat up to medium-high.
  11. Stir fry for 3 to 4 minutes.
  12. Add the peanut sauce to the wok, give it a quick stir and then serve it on top of the noodles.
Serves 2.

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