3 tbsp crunchy peanut butter
3 tbsp sweet chilli sauce
2 tbsp soy sauce
300g pack straight-to-wok noodles
1 tbsp oil
thumb-sized piece fresh root ginger, peeled and grated
300g pack stir-fry vegetables with peppers and mangetout (we used sainsbury’s ready-to-use baby leaf stir-fry)
handful basil leaves
25g/1oz roasted peanuts, roughly chopped
Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
286 kcalories, protein 10g, carbohydrate 34g, fat 14g, saturated fat 2g, fibre 5g, sugar 6g, salt 2.29g