What to eat Wednesdays - Satay noodles

Like a good stir-fry, this Satay noodle recipe lets you use up whatever vegetables you have on hand, so it's great any time of year.

Although the recipe I've listed below doesn't contain meat, you could easily add chopped chicken or beef to it if you wish. I find it satisfying as is, because of the peanuts and chunky udon noodles.

Ingredients

• 3T crunchy peanut butter
• 2T sweet chilli sauce
• 400mls coconut cream
• 1T lime or lemon juice
• 2T soy sauce
• 1T sesame oil
• 2-3c chopped vegetables, eg. broccoli florets, carrot sticks, peas, beans, zucchini sticks, red pepper slices, sweetcorn
• 1T fresh ginger, grated; or 1/2t ground dry ginger
• 300g udon noodles
• Optional garnish: 2T chopped coriander (cilantro) and 4T chopped roasted peanuts

Method
1. Mix peanut butter, sweet chilli sauce, coconut cream, lemon juice and soy sauce together. This can be done beforehand and refrigerated until needed, even up to a couple of days.

2. Heat sesame oil in a heavy-bottomed frypan or wok and add chopped vegetables and ginger. Stir-fry for three minutes.

3. Pour over the satay sauce and bring to the boil.

4. Add udon noodles to the pan and simmer for a further two minutes.

5. Serve in tall bowls, topped with chopped coriander and peanuts to garnish.

Serves four.