160g pack Sugar Snap Peas
1 bunch Spring Onions
1 small Green Chilli
35ml British Rapeseed Oil
300g pack Asia Ready to Wok Noodles
1 Quixo Vegetable Stock Cube
60g Grandessa Smooth Peanut Butter
40ml Baron St Jean White Wine
100ml Boiling Water
1 tsp Stonemill Paprika
Juice from 1 Lime
Trim and wipe the spring onions, then cut them in half and slice lengthways.
Cut the sugar snap peas in half lengthways.
Cut the courgette into quarters lengthways and slice thinly.
Thinly slice the chilli with the seeds.
Pour the boiling water, lime juice and white wine into a small saucepan.
Crumble over the stock cube and whisk to dissolve.
Add the peanut butter and paprika – whisk well – then put to one side.
In a large wok or frying pan, heat the oil.
Add the peas and spring onions and stir fry for 5 minutes.
Add the courgettes and chilli and cook for another 3 minutes.
Add the noodles and cook through to heat.
Pour over the peanut satay sauce and toss, then serve.