Prawn satay stir-fry with rice noodles

Ingredients: Serves 4

 
300g prawns (fresh or frozen)

3 tablespoons crunchy peanut butter

2 tablespoons reduced-salt soy sauce

1 inch fresh ginger, peeled and grated

300g stir-fry vegetables (you can use a

packet or mix any veg you like)

1 onion

1 handful fresh basil

1 teaspoon chilli powder or dried or

fresh chilli

1 teaspoon of agave syrup

1 teaspoon of sesame or vegetable oil

100g rice noodles

Method:

Mix the peanut butter, chilli, 100ml of water, soy sauce and honey in a bowl to make

the satay sauce. Add the prawns to the bowl and stir well.

Heat the oil in a wok or large frying pan and add the ginger and onion to soften.

Add the prawns and the rest of the veg, and stir-fry over a high heat for 3-4 minutes until the prawns are cooked through and the veg tender.

In the meantime, cook the noodles in boiling water for 3-4 minutes. Add to the stir-fry and mix well.

 

Sprinkle with the basil and serve.