Satay Green Vegetable Curry

by Frank

Use Straight-to-Wok noodles, no fuss.

• For the stir-fry
• 2 cloves Garlic, thinly sliced.
• 2 cm piece ginger, peeled and grated.
• 320g Tenderstem Broccoli, halved lengthways.
• 250g Sugarsnap Peas.
• 300g Straight-to-wok Udon Noodles.
• 4 Spring Onions, thinly sliced.
• 1 Tbsp Sunflower Oil.
• For the sauce
• 1 Tbsp Soy Sauce
• 1 Tbsp Rice Vinegar
• 2 Tbsp Sesame Oil
• 5 Tbsp Peanut Butter

Method

1. Use a fork to blend all the sauce ingredients together with 2-3 Tbsp water.
2. Heat the oil in a wok or frying pan over high heat.
3. Add the garlic and ginger and cook for 1 minute.
4. Add the brocolli, sugarsnap peas and a splash of water, cook for 2-3 mins until tender.
5. Add the noodles and fry for 1 minute more.
6. Add the sauce and cook for 1 minutes, coating all the vegetables with sauce.
7. Serve in bowls, scattered with spring onions.