Thai Satay Noodles

Ingredients for 4 servings:

• 3 tbsp peanut butter
• 3 tbsp chili sauce, sweet
• 100 ml coconut milk, thick
• 100 ml vegetable stock
• 2 tbsp soy sauce
• 300 g Chinese egg noodles
• 2 tbsp sesame oil
• 5 cm ginger root, fresh, grated
• 140 g broccoli, in florets
• 1 small red bell pepper(s), sliced
• 85 g baby corn, halved lengthwise
• 50 g sugar peas )
• 3 cloves garlic, finely chopped
• basil
• 25 g peanuts, roasted, coarsely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Combine peanut butter, chili sauce, coconut milk, stock, and soy sauce to make a smooth satay sauce. Soften the noodles in boiling water. Heat the oil in a wok and stir-fry the ginger, broccoli, bell pepper, and baby corn briefly. Add the peas and garlic and continue to stir-fry briefly. Pour the sauce over the noodles and bring to a boil. Add the drained noodles to the wok, stir-fry, and fry for 1-2 minutes over high heat. Serve on plates and garnish with basil leaves and peanuts.