Ingredients 1½ tbs crunchy peanut butter
1½ tbsp sweet chili sauce
¼ cup thick coconut milk
¼ cup vegetable stock
1 tbsp soy sauce
150 g pre-cooked noodles of any type
1 tbsp sesame oil
2½ cm fresh ginger, grated
About 150 g broccoli, cut into small pieces
½ red capsicum
60 g baby corn, halved lengthways
30 g snow peas
1 garlic clove
20 g roasted peanuts
Mix the peanut butter, chili sauce, coconut milk, vegetable stock and soy sauce to make a smooth paste. You can make this days ahead.
Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes.
Add the snow peas and garlic and cook for another 2 minutes.
Pour the satay sauce over this and bring to the boil.
Drain the noodles and add to the wok.
Stir fry over fairly high heat for a few minutes.
Serve with the basil leaves if using and the peanuts sprinkled over.