Ingredients For the Satay Sauce 40 g peanut butter
90 g evaporated milk
1 tbsp sweet chili sauce
½ tbsp soy sauce
Bit of coconut essence
About 60 g water
For the vegetable noodles ½ large carrot, cut into thin matchsticks
225 g Hokkein noodles
About 300 g chicken breast, cut to bite sized pieces
100 g button mushrooms, quartered
125 g bean shoots, washed and drained
60 g red capsicum, cut into strips
½ bunch choy sum, ends cut off, washed and drained
½ bunch bok choy, ends cut off, washed and drained
50 g snow peas
65 g broccoli
Method For the Satay Sauce
Put the peanut butter and evaporated milk in a small saucepan on medium heat. Stir while it comes to the boil. When it boils, add the sweet chili sauce, soy sauce, coconut essence, and mix to combine.
Add the water and mix again. Cover and set aside until the noodles are ready.
Prepare the vegetables on separate plates.
Bring a pot of water to the boil and blanch the broccoli, and carrots for 2 minutes.
Then add the snow peas for 30 seconds. Drain the vegetables (in my case I only had carrots at this stage) and refresh in cold water.
Put the noodles in a bowl and pour boiling water over them, as per packet instructions.
Break them up with a fork, drain, and set aside.
Heat some oil in a wok or frypan and stir fry the chicken until it is brown on the outside but not totally cooked through.
Remove from the wok, and set aside.
Stir fry the mushrooms for a few minutes, then add the blanched vegetables, bean shoots, capsicum, choy sum and bok choy.
Continue to stir fry for about 2 minutes.
Return the chicken to the wok and add the drained noodles and the satay sauce.
Stir through until warmed and all ingredients are combined.
Note: this satay sauce is far lower in fat than traditional satay sauce.