Thai Satay Noodles

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* Exported from MasterCook *

 

Thai Satay Noodles

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Main Course Noodles

Nuts & Seeds Sauces & Dressings

Savoury Vegetables

Vegetarian Would make again

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tbsps crunchy peanut butter

3 tbsps sweet chilli sauce

100 ml thick coconut milk

100 ml vegetable stock

2 tbsps soy sauce

300 g thin egg noodles

2 tbsps sesame oil

1 5cm piece fresh ginger -- grated

150 g broccoli florets

1 sm red pepper -- seeded and cut into small strips

75 g baby corn -- halved lengthways

50 g mangetout -- trimmed

3 garlic cloves -- crushed

1 small handful fresh basil leaves

25 g roasted peanuts -- roughly chopped

 

In a bowl, mix together the peanut butter, chilli sauce, coconut milk, stock and

soy sauce to make a smooth satay sauce.

 

Heat the oil in a large wok or frying pan and stir-fry the ginger, broccoli, red

pepper and baby corn for 3 minutes. Add the mangetout and garlic and stir-fry

for a further 2 minutes. Pour over the satay sauce and bring to the boil.

 

Meanwhile, drain the noodles, shaking off as much water as possible. Add to the

wok and stir-fry over a high heat for 1-2 minutes. Sprinkle over the basil

leaves and peanuts and serve.

 

Source:

" BBC Vegetarian Christmas magazine, 2003 "

Start to Finish Time:

" 0:25 "

 

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Per Serving (excluding unknown items): 191 Calories; 13g Fat (60.2% calories

from fat); 7g Protein; 14g Carbohydrate; 3g Dietary Fiber; trace Cholesterol;

760mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2

1/2 Fat.

 

NOTES : Look out for pre-cooked, vacuum-packed noodles that need no boiling and

can be added straight to the wok.

 

You can make the satay sauce beforehand and keep it in the fridge for up ot 3

days.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0