This meal for three people takes only half an hour to make. For an extra touch, sprinkle roasted peanuts over the finished product.
3 Tbsp crunchy peanut paste
3 Tbsp chilli sauce
100 ml coconut milk
100 ml vegetable stock
2 Tbsp soy sauce
200 g egg noodles
2 Tbsp sesame oil
1-2 tsp ginger
140 g broccoli
1 small capsicum
85 g baby corn
50 g snow peas
3 cloves garlic
Mix the peanut butter, coconut milk, chilli sauce, stock and soy sauce to make the satay sauce.
Cook the egg noodles according to the instructions on the packet.
Finely chop the broccoli, ginger, and garlic.
Slice the red capsicum into strips.
Heat the sesame oil in a wok, and fry the broccoli, ginger, capsicum strips, and corn for about 3 minutes.
Add the snow peas and garlic and stir fry for a few more minutes.
Pour the satay sauce over this, and bring it to the boil.
Drain the noodles and add them to the wok.
Stir fry them over a medium heat for a few minutes till mixed and the noodles are hot.
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