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 😉
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Total time
20
Cuisine
Thai
Meal
- mains
Servings
4
Ingredients
- 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
Instructions
- Make the satay sauce but don’t heat it up at this stage. Set aside.
- 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.
- 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.
- Cook the noodles according to the packet.
- Heat up the satay sauce, adding a little more water if necessary as the sauce thickens as it heats.
- 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
Keywords
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