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Peanut Satay Noodle Stir-Fry

Peanut Satay Noodle Stir-Fry

with Sugar Snap Peas, Red Bell Pepper and Thai Basil

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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.

Allergens:Wheat/BléPeanut/CacahuèteSesame/SésameSoy/SojaSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Chow Mein Noodles

(ContainsWheat/Blé)

227 g

Sugar Snap Peas, trimmed

190 g

Red Bell Pepper

2 unit

Green Onions

30 g

Ginger

3 tbsp

Peanut Butter

(ContainsPeanut/Cacahuète)

10 g

Garlic

¼ cup

Stir-Fry Sauce

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

10 g

Thai Basil

28 g

Peanuts, chopped

(ContainsPeanut/Cacahuète)

1 unit

Lime

Not included in your delivery

1 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Zester
Measuring Spoons
Measuring Cups
Medium Pot
Small Bowl
Whisk
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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