Stir-fry With The Ultimate Satay Sauce

This stir-fry is super easy and delicious!

Ingredients

Time: 20 minutes

Serves: 4

  • 250g/9oz (approx.) packet of stir-fry veg or buy separate veg (eg pak choi, baby sweet corn, mange tout, broccoli, fresh chilli)

  • 250-300g udon or soba noodles (we used Yutaka), cooked according to the packet (if you want a quicker option, use straight-to-wok noodles)

  • 250g (approx.) firm tofu, cut into small cubes or use pre-marinated tofu chunks – optional

Satay Sauce

  • 1½ tbsp toasted sesame oil (use rapeseed as an alternative)

  • ½ clove garlic, roughly chopped

  • 1½ tbsp soya sauce (use tamari for GF option)

  • 2½ tbsp sweet chilli sauce

  • 125g smooth peanut butter

  • Juice of 1 lime

  • 150ml/⅔ cup water

Method

  1. Make the satay sauce (below) but don’t heat it up at this stage. Set aside.

  2. Drain then pat dry the tofu with kitchen roll or a clean tea towel. Fry in a little oil until golden, turning frequently. Add 1 tablespoon soya sauce, stir through then set aside.

  3. In a large wok, fry the vegetables (also add straight-to-wok noodles at this stage if you’re making the quick version) on a med-high heat for a few minutes.

  4. Cook the noodles according to the packet.

  5. Heat up the satay sauce, adding a little more water if necessary as the sauce thickens as it heats.

  6. Divide the noodles into 4 bowls then add a layer of stir fried veg, tofu and then satay sauce.

Optional serving suggestions: fresh coriander, lime juice, toasted cashews, sesame seeds, fresh chilli.

Satay Sauce

  1. Blend all ingredients until smooth.

  2. Transfer to a small saucepan and then warm on a low-medium heat for 5 minutes. The sauce will thicken as it heats so you might need to add a little extra water.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub

Jade ThorneComment