This stir-fry is super easy with a creamy, rich and flavorful sauce. You'll be coming back for seconds!
Ingredients
Stir-Fry
- 250 g Stir-fry veg or buy separate veg (eg pak choi, baby sweet corn, mange tout, broccoli, fresh chilli)
- 250-300 g udon or soba noodles we used Yutaka, cooked according to the packet (if you want a quicker option, use straight-to-wok noodles)
- 250 g firm tofu cut into small cubes, or use pre-marinated tofu chunks
Satay Sauce
- 1½ tbsp toasted sesame oil use rapeseed as an alternative
- ½ clove garlic roughly chopped
- 1½ tbsp soya sauce use tamari for GF option
- 2½ tbsp sweet chilli sauce
- 125 g smooth peanut butter
- Juice of 1 lime
- 150 ml water
Instructions
Satay Sauce
- Blend all ingredients until smooth. Do not heat up yet, set aside.
Stir-Fry
- Drain then pat dry the tofu with kitchen roll or a clean tea towel. Fry in a little oil until golden, turning frequently. Add 1 tablespoon soya sauce, stir through then set aside.
- In a large wok, fry the vegetables (also add straight-to-wok noodles at this stage if you’re making the quick version) on a med-high heat for a few minutes.
- Cook the noodles according to the packet.
- Heat up the satay sauce, adding a little more water if necessary as the sauce thickens as it heats.
- Divide the noodles into 4 bowls then add a layer of stir fried veg, tofu and then satay sauce.
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