Thai Satay Noodles - cooking recipe

Ingredients

3 tablespoons crunchy peanut butter
3 tablespoons sweet chili sauce
100 ml thick coconut milk
100 ml vegetable stock
2 tablespoons soy sauce
300 g pre cooked noodles
2 tablespoons sesame oil
5 cm fresh ginger, grated
150 g broccoli florets
1 red pepper, deseeded and sliced
75 g baby corn, halved lengthways
50 g mange-touts peas, trimmed
3 garlic cloves, crushed
1/4 cup fresh basil
25 g roasted peanuts, chopped

Preparation

In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
Serve with the basil leaves and peanuts sprinkled over.