Satay vegetable Stir-fry
Takes 25mins serves 4 50g dessicated coconut 4 egg noodle nests 6tbsp crunchy peanut butter 2tbsp lemon juice 4tbsp light soy sauce 4tsp brown sugar 2tbsp vegetable oil 600g pack stir-fry vegetables
1 Put the dessicated coconut in a bowl and pour over 200ml hot water and set aside. Place the egg noodles in a large bowl and pour boiling water over them to cover. Stir gently to separate, leave for 5 mins then drain. 2 Meanwhile, mix together the peanut butter, lemon juice, soy sauce, sugar and dessicated coconut plus the soaking liquid. 3 Heat the oil in a wok. Add the sitr-fry veg and cook for 5 mins before adding the noodles for a further 2 mins. Stir through the peanut sauce and toss well to coat before serving.