This stir-fry took me less than 15 minutes from start to finish (move aside Jamie) and it was DELICIOUS, as you can see from the photo I’ve gone a little heavy on the Coriander but that’s because I’m obsessed, it’s optional but I think it works well.
Whadda ya need?
- x1 small Onion
- x1 Carrot
- ½ a cup of Sweetcorn
- ½ a cup of Peas
- x1 Bell Pepper (preferably red or orange)
- 100g Brown Rice Noodles
- x1 TBSP Olive or Coconut Oil
For the sauce?
- x1 TSP Salt
- A pinch of Black Pepper
- 2.5 TBSP Peanut Butter (crunchy is king but whatever works)
- x2 large Garlic cloves
- x1 TSP Brown Sugar
- x1 TBSP Soy Sauce
- x2 TBSP Water (add a splash more if it’s too thick)
Heat the coconut oil in a wok until melted, when it’s sizzling, add the (finely) chopped carrot and onion. Fry until golden brown. Add the Pepper, Peas and Corn.
Turn the heat right down when everything’s pretty much cooked just to keep it warm.
Get the kettle on and bring a pan of salted water to the boil for the rice noodles, while this is happening, get all the satay ingredients and slap them about in a blender until smooth and creamy.
When the Noodles are done, drain and add them to the Wok. Turn the heat back on and pour on the satay sauce until heated through.
Roughly chop the coriander and sprinkle over the top to serve!
Enjoy and don’t forget to tag whatleilaeats in your creations!