Recipe

Quick and easy to make, this stir fry is packed full of fresh vegetables mixed with a peanut satay sauce.

Serves: 6 people   |   Prep time: 10 minutes   |   Cooking time: 15 minutes

Thai   |   Main  

  

Ingredients

• 160g pack Sugar Snap Peas
• 1 bunch Spring Onions
• 1 Courgette
• 1 small Green Chilli
• 35ml British Rapeseed Oil
• 300g pack Asia Ready to Wok Noodles
• 1 Quixo Vegetable Stock Cube
• 60g Grandessa Smooth Peanut Butter
• 40ml Baron St Jean White Wine
• 100ml Boiling Water
• 1 tsp Stonemill Paprika
• Juice from 1 Lime
• Black Pepper

  

Method

1. Trim and wipe the spring onions, then cut them in half and slice lengthways.
2. Cut the sugar snap peas in half lengthways.
3. Cut the courgette into quarters lengthways and slice thinly.
4. Thinly slice the chilli with the seeds.
5. Pour the boiling water, lime juice and white wine into a small saucepan.
6. Crumble over the stock cube and whisk to dissolve.
7. Add the peanut butter and paprika – whisk well – then put to one side.
8. In a large wok or frying pan, heat the oil.
9. Add the peas and spring onions and stir fry for 5 minutes.
10. Add the courgettes and chilli and cook for another 3 minutes.
11. Add the noodles and cook through to heat.
12. Pour over the peanut satay sauce and toss, then serve.