How to make Satay noodles ?
If you love peanut butter then Katy Beskow's noodle recipe is the meal for you. Fresh, light, spicy and full of crunch – this quick and easy dish is ready to eat in just a quarter of an hour..
For the sauce
4 tbsp smooth peanut butter
2 tsp dark soy sauce
1 tsp chilli flakes
Juice 1 lime
For the noodles
1 tbsp sunflower oil
Small handful sugar snap peas, halved
1 small carrot, finely sliced
2 spring onions, sliced on the diagonal
2 x 150g packs soft egg-free ready-to-wok noodles
2 tsp sesame seeds, small handful fresh coriander, 1 red chilli, deseeded and finely sliced, and roughly chopped peanuts to garnish
01.To make the sauce, whisk together the peanut butter, soy sauce and chilli flakes along with 200ml cold water in a bowl. Whisk in the lime juice to form a smooth paste, adding an extra splash of water to loosen the mixture if needed.
02.For the noodles, heat the oil in a wok over a high heat. When the oil is hot, throw in the vegetables and stir-fry for 1-2 minutes. Separate the soft noodles and add them to the wok. Pour in the peanut sauce and stir-fry for another minute. Serve sprinkled with sesame seeds, coriander, chilli and peanuts.