Vegan satay noodles

Ingredients

• 60 g / ¼ cup peanut butter (smooth ideally)
• 35 ml / 2½ tbsp all purpose soy sauce (or tamari for GF version)
• 20 ml / 4 tsp rice wine vinegar or lime juice
• 15 ml / 1 tbsp maple syrup
• 1-2 tsp finely grated ginger
• 1 large garlic clove, finely grated
• 1-2 tsp Sriracha, sambal oelek or other chilli paste
• 200 g / 7 oz dry udon noodles* or flat rice noodles (for GF option)
• 200 g / 7 oz your favourite marinated tofu (optional)
• 20 ml / 4 tsp stir-frying oil** (I use rice bran)
• 100 g / 3½ oz broccoli, cut into same size florets
• 1 bok choi, chopped small
• 1 bell pepper, julienned
• 1 small carrot, julienned
• 75 g / ½ cup edamame beans, fresh or frozen
• 2 tbsp crushed toasted peanuts, to garnish (optional)
• 3 spring onions / scallions, thinly sliced
• chopped coriander, to garnish (optional)

Instructions

• Mix all the sauce ingredients and 30 ml / 2 tbsp of water together in a small bowl until smooth, set aside.
• Bring a pot of water to the boil, cook your noodles according to the instructions on the packet. Drain your noodles 60 seconds before they are fully cooked so that they don't overcook in the wok later.
• Heat up your tofu (if using). I used an already marinated, shop-bought packet of tofu, which I baked in the oven while preparing the noodles.
• Heat up a wok on a medium heat until just smoking. Add 2 tsp of oil and allow it to get really hot - until it starts shimmering.
• Add in broccoli and stir-fry for 1-2 minutes, next add in white parts of bok choi and stir-fry for another minute.
• Push broccoli and bok choi to a side, add in a little more oil followed by red pepper, carrot and add white parts of spring onions (save the tops for garnish). Stir-fry for another minute or two.
• Finally, add in fresh edamame (if using frozen add them in the earlier step) and bok choi leaves. Stir-fry for another 30 seconds.
• Transfer the veggies on to a large plate. Add a small splash of water and peanut sauce into the wok, allow it to bubble for 15 seconds before adding in cooked noodles. Coat the noodles in the sauce, return stir-fried veggies and tofu into the pan. Stir to combine.
• Divide between bowls, garnish with chopped peanuts, sliced spring onion tops and coriander.