One pan. One fork. 15 minutes. This speedy dinner is wonderfully simple to knock together. The secret to bringing the bagged veggies to life is the root ginger, so don’t skip it. For variations, you can add in pan-fried firm tofu, salmon or chicken, you can swap in high protein noodles, or top with crushed roasted nuts instead.
Typical nutritional content (per portion)
3 tablespoons nut butter of your choice
1 tablespoon sweet chilli sauce
2 tablespoon reduced-salt soy sauce
300g pack straight-to-wok noodles, wholewheat if possible
1 tablespoon sesame oil
Thumb-sized piece root ginger
300g pack stir-fry vegetables
Small handful coriander leaves
25g toasted sesame seeds
Peel and grate the root ginger and chop the coriander leaves roughly. Boil the kettle, then put the noodles in a bowl and pour boiling water over them. Mix the nut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. You may need to briefly microwave the mixture to melt the nut butter fully.
Heat the oil in a large frying pan or wok on a medium heat, then toss in the grated ginger and the bag of vegetables and stir-fry for 2 minutes.
Drain the noodles of the boiling water and add them to the pan, then stir-fry over a high heat for 1-2 mins until the veg are just cooked but still al dente. Pour the satay sauce on top of everything, bring to the boil, then sprinkle over the coriander leaves and sesame seeds to serve. Toasting the sesame seeds in a dry pan on a high heat for 1-2 minutes will bring out their flavour, but be careful not to let them burn.
