Stir-fry With The Ultimate Satay Sauce

Stir-fry With The Ultimate Satay Sauce

This stir-fry is super easy and deliciously moreish. Our creamy, rich and flavourful sauce is just the best – even if we do say so ourselves ๐Ÿ˜‰

Easy recipeEasy Gluten free Wheat freeQuick meal Cheap as chickpeasKid recipe
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  • mains




  • 250g/9oz (approx.) packet of stir-fry veg or buy separate veg (eg pak choi, baby sweet corn, mange tout, broccoli, fresh chilli) – we used Sainsbury’s Taste The Difference
  • 250-300g udon or soba noodles (we used Yutaka), cooked according to the packet (if you want a quicker option, use straight-to-wok noodles)
  • 250g (approx.) firm tofu, cut into small cubes or use pre-marinated tofu chunks (eg Cauldron) – optional
  • A batch of our Ultimate Satay Sauce


  1. Make the satay sauce but don’t heat it up at this stage. Set aside.
  2. Drain then pat dry the tofu with kitchen roll or a clean tea towel. Fry in a little oil until golden, turning frequently. Add 1 tablespoon soya sauce, stir through then set aside.
  3. In a large wok, fry the vegetables (also add straight-to-wok noodles at this stage if you’re making the quick version) on a med-high heat for a few minutes.
  4. Cook the noodles according to the packet.
  5. Heat up the satay sauce, adding a little more water if necessary as the sauce thickens as it heats.
  6. Divide the noodles into 4 bowls then add a layer of stir fried veg, tofu and then satay sauce.

Optional serving suggestions: fresh coriander, lime juice, toasted cashews, sesame seeds, fresh chilli, Sainsbury’s Thai Crackers

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