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15-Minute Thai Satay Noodle Stir-Fry
Straight-to-wok noodles and a pre-mixed vegetable pack turn this rich peanut satay into the fastest meal you'll make all week. Creamy peanut butter, sweet chili sauce, and soy sauce blend into a glossy coating that clings beautifully to every strand. It skips the tedious chopping entirely, letting you focus on the fast-paced wok cooking. A final scatter of roasted peanuts brings a deeply savory finish to the bowl.
Equipment
- Wok
- Stovetop
Ingredients
- 3 tbsp crunchy peanut butter
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 300g pack straight-to-wok noodles
- 1 tbsp sunflower oil
- 300g pack stir-fry vegetables with peppers, mangetout and baby leaves
- 25g/1oz roasted peanuts, roughly chopped
Instructions
- 1Whisk the peanut butter, sweet chili sauce, soy sauce, and 100ml of water together until smooth.
- 2Place the noodles in a large bowl and cover them with boiling water. This gently separates the strands without breaking them. Drain well and set aside.
- 3Warm the sunflower oil in a wok over high heat. Add the firmer vegetables from the stir-fry pack, like the peppers, and cook for 2 minutes.
- 4Toss in the drained noodles and the remaining softer vegetables. Continue cooking over high heat for 1 to 2 minutes until the vegetables are tender-crisp.
- 5Push the noodles and vegetables to one side of the wok and pour the peanut sauce into the empty space. Let the sauce come to a rapid simmer to thicken slightly, then toss everything together to coat evenly. Remove from the heat and top with chopped roasted peanuts.
Notes
- Tip: If the vegetables brown too fast before becoming tender, add a small splash of water to the wok. The sudden burst of steam helps them cook through quickly.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.