HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPeanut Satay Noodle Stir Fry
Peanut Satay Noodle Stir-Fry

Peanut Satay Noodle Stir-Fry

with Sugar Snap Peas, Red Bell Pepper and Thai Basil

Read more

This stir-fry could easily be paired with rice but noodles take it to another level of tasty! The creamy peanut butter, sweet thai Basil, tangy lime and salty stir-fry sauce combine to make a classic balance of flavours.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Chow Mein Noodles


227 g

Sugar Snap Peas, trimmed

190 g

Red Bell Pepper

2 unit

Green Onion

30 g


3 tbsp

Peanut Butter


10 g


¼ cup

Stir-Fry Sauce

(ContainsWheat/Blé, Sesame/Sésame, Soy/Soja, Sulphites/Sulfite)

10 g

Thai Basil

28 g

Peanuts, chopped


1 unit


Not included in your delivery

1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories634 kcal
Fat24 g
Saturated Fat3 g
Carbohydrate87 g
Sugar15 g
Dietary Fiber9 g
Protein23 g
Cholesterol5 mg
Sodium648 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Measuring Cups
Medium Pot
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* In a medium pot, add 6 cups water and 2 tsp salt. (NOTE: Same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, mince or grate the garlic. Peel, then zest or grate 1 tbsp ginger (dbl for 4 ppl). Core, then cut the bell pepper(s) into 1/4-inch thin strips. Thinly slice the green onions. Juice the lime.


In a small bowl, whisk together the peanut butter, stir-fry sauce, ginger and lime juice. Set aside. Add the noodles to the medium pot with the boiling water. Cook until tender, 1-2 min. Drain and rinse the noodles under cold running water. Return the noodles to the same pot, then add 1 tsp oil (dbl for 4 ppl) and gently toss to coat. Set aside.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add the peanuts to the dry pan. Toast, stirring often, until golden brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer peanuts to a plate and set aside.


Using the same pan, add 1 tbsp oil (dbl for 4 ppl), then the peppers and sugar snap peas. Cook, stirring occasionally, until the veggies are tender-crisp, 4-5 min.


Add the noodles, garlic, half the green onions and 1 cup water (dbl for 4 ppl) to the pan with the veggies. Cook, stirring often, until the noodles are warmed through, 2-3 min. Remove the pan from the heat. Add the peanut satay sauce from the small bowl and stir together until the sauce coats the noodles, 1-2 min.


Divide the noodles between bowls and tear over the basil leaves. Sprinkle over the peanuts and remaining green onions.