Recently I have been making an effort to eat more fresh vegetables and try to include much more colour into our meals, this definitely meets with both requirements. I've made this a lot recently and it comes in really handy when you have some unexpected dinner guests as it will divide out very easily. This is a quick and easy dinner that will have you licking you lips for more!!
Stir-frying is a traditional Chinese cooking method that's very easy to master. To check if the vegetables are cooked, pierce them with the tip of the knife - the vegetables should feel as soft as butter. We often make this for a staff dinner when we're looking for something speedy but tasty. Feel free to use different vegetables depending on what you have in your fridge. You could always add some cooked peeled prawns or diced cooked chicken if you're not looking for something vegetarian.
*This recipe has been taken from Neven Maguire's The MacNean Restaurant Cookbook
275g Fine egg noodles (That's about 2¾ blocks of Blue Dragon Express Noodles )
1 tbsp Rapeseed oil
175g Baby corn, cut in half lengthways
100g Fine green beans, trimmed
100g Sugar snap peas
1 Large red pepper, cored and thinly sliced
2 Garlic cloves, crushed
400g Can coconut milk (sometimes I use low fat coconut milk)
100g Crunchy peanut butter
2 tbsp Dark soy sauce
2 tbsp Sweet chilli sauce
1 tsp Light brown sugar
Juice of ½ lime
Sea salt and freshly ground pepper
Chopped fresh coriander, to garnish.
Place the fine noodles in a pan of boiling water and cook for 3-4 minutes, until tender, or according to the packet instructions.
Heat the wok until very hot.
Add the oil and swirl it around the edges, then tip in the baby corn, green beans, sugar snap peas, red pepper and garlic and stir fry for 3-4 minutes, until the vegetables are tender, sprinkle over 1 tablespoon of water if the mixture is getting too dry.
Add the coconut milk, peanut butter, soy sauce, chilli sauce and sugar, then squeeze in the lime juice. Stir fry for another 2-3 minutes, until all of the ingredients are piping hot and the sauce has reduced a little.
Drain the noodles and fold into the satay vegetables until evenly combined (I like to run a knife through the noodles a few times to cut them up, it makes it easier stir them through the vegetables and to serve them). Season to taste.
To serve, divide among warmed plates or bowls and scatter over the coriander (I prefer wedges of fresh lime instead).
The vegetables can be prepared and the other ingredients can be weighted out and left ready to cook to order up to 2 hours ahead.