Satay veggie stir fry

Ingredients

Main Ingredients

• 2 tablespoons of Lee Kum Kee salt-reduced soy sauce
• 2 tablespoons of Woolworths home brand sweet chilli sauce
• 1 tablespoon of Coles finest pure Canadian maple syrup
• 2 tablespoons of Bega crunchy peanut butter
• 2 handfuls of Sugar snap peas
• 150g of Chang’s Long life noodles
• 3 cups of Birds eye carrot, peas, corn
• 200 grams of Sliced mushrooms
• 1 Onion minced
• 2 Garlic cloves minced
• 1/4 cup Water
• Splash of olive oil

Method

1. Prep veggies by moving onion and garlic, ripping top off the snap peas and pulling the fibre from the side, and defrosting peas, carrot, corn mix and drain.
2. Mix the sweet chilli, peanut butter, soy sauce, water together until creamy. This will take a while but just keep mixing.
3. To a large pan, add olive oil on high heat. Add the onion, garlic, and mushrooms
4. After a few minutes, add the other veggies and snap peas.
5. While the veggies are on the pan, boil water. Put noodles into a bowl and cover with boiling water for 3 minutes. Use fork to seperate. Drain water.
6. Stir vegetable mix in pan. Add the sauce and noodles.
7. Keep stirring for a few minutes. If it isn’t creamy, add some more water slowly (don’t make it too watery!!).
8. Serve

Product used in recipe

• Lee Kum Kee - Salt Reduced Soy Sauce