Quick and easy to make, this stir fry is packed full of fresh vegetables mixed with a peanut satay sauce.

  • Serves: 2 people
  • Prep time: 10 minutes
  • Cooking time: 15 minutes
    • Thai

    Satay Green Stir Fry

    Recipe Information

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    160g pack Sugar Snap Peas

    1 bunch Spring Onions

    1 Courgette

    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

    Black Pepper


    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.

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