It rates as a quick and easy meal... not a whole lot of protein in it.
3 T crunchy (just peanuts/organic) peanut butter
3 T sweet chili sauce
100 mL/3.5 oz thick coconut milk
100 mL/3.5 oz vegetable stock
2 T soy sauce
small package of egg noodles (I prefer thicker noodles)
2 T sesame oil
5 cm/2 in piece fresh ginger
150 g/5.5 oz broccoli florets
1 small red pepper, seeded and cut into strips
75 g/2.75 oz baby corn (canned) or frozen corn kernels
50 g/2 oz suger-snap peas/mangetout, trimmed
3 cloves garlic
small handful of basil leaves
25 g/1 oz roasted cashews, roughly chopped
Boil water and cook to package instructions.
Mix peanut butter, chili sauce, coconut milk, stock and soy sauce
Heat the sesame oil in a wok or large pan and stir-fry ginger, broccoli, red pepper and cook for 3 min on high. Add the baby corn, mangetout and garlic and stir-fry for another 2 minutes. Pour the satay sauce into the wok, add cooked noodles and stir-fry for 1-2 minutes. Add basil leaves and nuts.