Peanut Satay Noodle Stir-Fry
with Sugar Snap Peas, Red Bell Pepper and Thai Basil
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.
Ingredients
200 g
Chow Mein Noodles
(Contains Wheat)
227 g
Sugar Snap Peas, trimmed
190 g
Red Bell Pepper
2 unit
Green Onion
30 g
Ginger
3 tbsp
Peanut Butter
(Contains Peanuts)
10 g
Garlic
¼ cup
Hoisin-Soy Sauce Blend
(Contains Sesame, Soy, Gluten, Sulphites)
10 g
Thai Basil
28 g
Peanuts, chopped
(Contains Peanuts)
1 unit
Lime
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
