Satay Stirfry

Ingredients

• 1 tblsp peanut butter
• 1 lime – zest and juice
• 2 garlic cloves, chopped
• 1 inch root ginger, grated
• Dash of tamari or soya sauce
• 1 dsp nam pla (fish sauce) (optional)
• 1 tblsp natural yoghurt
• 1 red chilli, chopped
• A handful of fresh coriander leaves
• 1 tsp coconut oil
• 400g firm tofu or a large chicken breast
• Wholemeal or buckwheat noodles
• 1 red, orange or green pepper, chopped
• ½ a head of broccoli cut into florets
• 1 carrot, sliced into strips
• ½ leek, sliced

Method

1. Blitz the sauce ingredients in your blender or food processor, adding a little water to thin the sauce to your preferred consistency. You can add more water at the cooking stage if necessary.

2. Put a little coconut oil in your wok and heat gently until melted.

3. Add the tofu, prawns or chicken to the wok and stir-fry until cooked, or the tofu is slightly golden.

4. Meanwhile cook your noodles according to the pack instructions.

5.Add the vegetables to your wok and keep on stir-frying. You want them nice and crunchy, so just a few minutes will do.

6. Add the sauce and stir-fry for another 2-3 minutes. Add more water at this stage if you need to.

7. Add the noodles to your wok and mix all the ingredients well.

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