Method
- To make the satay sauce, combine all ingredients and ¼ cup (60ml) water in a bowl.
- Prepare the noodles following packet instructions.
- Meanwhile, lightly spray a large non-stick frying pan or wok with olive oil and heat over medium-high heat. Cook the tofu for 1–2 minutes each side, until light golden. Transfer to a plate and set aside.
- Add the vegetable mix to the same pan and stir-fry for 3–4 minutes, until tender and crisp. Add the satay sauce and noodles and toss until combined. Add the reserved tofu and shallots and toss to combine.
- Divide the noodle stir-fry among serving bowls and sprinkle with peanuts. Serve.
Variations
Swap tofu for sliced chicken breast, if preferred.
Cooking tip
You can also use fresh egg or rice noodles from the fridge section in the supermarket.
Money-saving tip
Use a frozen vegetable stir-fry mix instead of fresh.
Storage tip
TO REFRIGERATE: Store stir-fry in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
Nutrition tip
Peanuts are a nutrition powerhouse packed with vitamins and minerals that support overall good health. Regularly eating peanuts has been shown to help lower your cancer risk. When selecting peanut butter, buy one that’s 100 per cent peanuts, with no added sugar or salt.
Serving tip
For more crunch, sprinkle with extra chopped peanuts before serving.
