Although I often cook stir-fry, this is the first time I’ve ever tried making a satay sauce.
Ingredients (serves 4)
2 tbsp olive oil
1 tsp chilli oil
1 tsp brown sugar
1 tbsp soy sauce
400 ml cold water
75g cooked shredded chicken
1 large carrot
50g frozen peas
50g frozen sweetcorn
Add 1 tbsp oil to a wok and heat gently.
Add peanuts and cook for 5 minutes, stirring occasionally.
Allow to cool.
Whizz in a blender.
Chop the onion and leek.
Cut the carrot into julienne strips.
Add onion and chilli oil to wok and fry gently for a couple of minutes.
Stir in sugar, soy sauce and water.
Bring to the boil.
Add blended peanuts.
Simmer for about 10 minutes until the sauce has thickened.
Meanwhile cook noodles according to packet instructions.
Add 1 tbsp oil to a frying pan and heat gently.
Add leek and carrot and stir-fry for about 5 minutes.
Add the frozen peas and sweetcorn and chicken.
Continue to stir-fry for about 3 minutes.
Serve noodles topped with stir-fry topped with satay sauce.
This was a delicious flavour and I shall be making it again.