Creamy Thai Satay Noodle Stir-Fry
This delightful Creamy Thai Satay Noodle Stir-Fry is a quick and satisfying meal that combines crunchy vegetables with flavorful creamy peanut sauce. Utilizing pre-cooked vacuum-packed noodles makes it a perfect choice for busy weeknights, while the fresh broccoli, red pepper, and baby corn provide a burst of color and nutrition. Finished with a sprinkle of roasted peanuts and fresh basil, this dish is not just a feast for the stomach, but also a treat for the eyes. Whether served for a family dinner or a gathering with friends, this dish is sure to impress everyone at the table.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
crunchy peanut butter
3 tablespoons (smooth)
sweet chili sauce
3 tablespoons (none)
thick coconut milk
100 ml (none)
vegetable stock
100 ml (none)
soy sauce
2 tablespoons (none)
pre-cooked noodles
300 g (drained)
sesame oil
2 tablespoons (none)
fresh ginger
5 cm (grated)
broccoli florets
150 g (cut into small pieces)
red pepper
1 (deseeded and sliced)
baby corn
75 g (halved lengthways)
mange-tout peas
50 g (trimmed)
garlic cloves
3 (crushed)
fresh basil
1/4 cup (leaves only)
roasted peanuts
25 g (chopped)
Instructions
1
In a mixing bowl, combine the crunchy peanut butter, sweet chili sauce, thick coconut milk, vegetable stock, and soy sauce. Whisk together until the mixture is smooth and well blended. This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
2
Heat the sesame oil in a large wok or skillet over medium-high heat. Add the grated ginger and stir-fry for about 30 seconds until fragrant.
3
Add the broccoli florets, sliced red pepper, and halved baby corn to the wok. Stir-fry for approximately 3 minutes, allowing the vegetables to become tender-crisp.
4
Next, add the mange-tout peas and crushed garlic to the wok. Continue to stir-fry for an additional 2 minutes until the mange-touts are vibrant green and tender.
5
Pour the prepared satay sauce over the vegetables and bring the mixture to a gentle boil, ensuring that all the ingredients are well coated in the sauce.
6
If using pre-cooked noodles, drain any liquid and add them directly to the wok. If using regular udon or egg noodles, make sure they are cooked, cooled, and ready to go. Stir-fry everything together over high heat for 2-3 minutes until the noodles are heated through and mixed well with the sauce.
7
Remove from heat and serve hot, garnished with fresh basil leaves and chopped roasted peanuts on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Satay Noodle Stir-Fry?
It is a quick and satisfying meal that combines crunchy vegetables with a flavorful creamy peanut sauce and pre-cooked noodles.
What kind of noodles are recommended for this recipe?
The recipe suggests using pre-cooked vacuum-packed noodles for convenience, or regular udon or egg noodles that have been cooked and cooled.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian dish that uses vegetable stock and plant-based ingredients.
How long does it take to prepare this dish?
This is a 30-minute meal designed for busy weeknights.
What vegetables are included in the stir-fry?
The stir-fry includes broccoli florets, red pepper, baby corn, and mange-tout peas.
How do I make the satay sauce?
Whisk together crunchy peanut butter, sweet chili sauce, thick coconut milk, vegetable stock, and soy sauce until smooth.
Can I make the satay sauce in advance?
Yes, the sauce can be prepared and stored in an airtight container in the refrigerator for up to 3 days.
What type of peanut butter should I use?
The recipe calls for 3 tablespoons of crunchy peanut butter.
Can I use smooth peanut butter instead of crunchy?
Yes, you can use smooth peanut butter if you prefer a different texture, though crunchy adds a nice bite.
What oil is best for this stir-fry?
Sesame oil is used for its fragrant flavor and high smoke point.
How should the fresh ginger be prepared?
The 5 cm piece of fresh ginger should be grated before being added to the wok.
When should I add the garlic?
The crushed garlic should be added to the wok along with the mange-tout peas after the other vegetables have stir-fried for 3 minutes.
How long do the broccoli and peppers need to stir-fry?
Stir-fry the broccoli, red pepper, and baby corn for approximately 3 minutes until tender-crisp.
What are the garnishes for this dish?
The dish is garnished with fresh basil leaves and chopped roasted peanuts.
How do I prepare the baby corn?
The baby corn should be halved lengthways before stir-frying.
What is the role of the vegetable stock?
The vegetable stock helps thin the peanut butter and coconut milk into a smooth, pourable sauce.
How much coconut milk is needed?
The recipe requires 100 ml of thick coconut milk.
How should the mange-tout peas be prepared?
The mange-tout peas should be trimmed and added later in the cooking process to maintain their vibrant green color.
How long should I heat the noodles in the wok?
Stir-fry the noodles with the sauce and vegetables for 2 to 3 minutes until they are heated through.
Should I drain pre-cooked noodles before adding them?
Yes, if using vacuum-packed noodles, you should drain any excess liquid before adding them to the wok.
How many garlic cloves are used in this recipe?
The recipe uses 3 crushed garlic cloves.
What is the total number of ingredients?
This recipe contains 15 ingredients in total.
How much soy sauce is required?
You will need 2 tablespoons of soy sauce for the satay sauce.
Is this dish spicy?
The spice level is mild, coming primarily from the 3 tablespoons of sweet chili sauce.
Can I use frozen vegetables?
While fresh vegetables are recommended for the best texture, frozen versions can be used if thawed and drained first.
How much red pepper is needed?
The recipe uses one red pepper that is deseeded and sliced.
What gives the dish its creamy texture?
The combination of thick coconut milk and crunchy peanut butter creates the creamy consistency.
Can I substitute the fresh basil?
Fresh basil is best for garnish, but you could use fresh cilantro or omit it if unavailable.
How much roasted peanuts are used for the garnish?
The recipe uses 25 grams of chopped roasted peanuts for the topping.
Should this dish be served hot or cold?
This dish should be served immediately while hot.