After another long day of early starts, dancing and tiaras (thankfully no tantrums), trophies and medals, the only thing quick enough I can think of to cook is stir fried veg with rice noodles (the 2 minute cooking time is such a bonus!) To flavour the dish, I’m whizzing up some satay sauce (minimal prep time), throwing in some tofu for protein and feeding the whole family in under half an hour from walking through the door (happily weighed down by silverware!)
- 3 tbsp natural peanut butter
- 2 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- Splash rice wine
- 1 x 400g tin coconut milk
Combine the sauce ingredients in a blender to create a sauce, using just the creamed part of the coconut milk and adding some of the water if it’s too thick.
Stir fry vegetables in sesame oil (I used red pepper, matchsticks of ginger, garlic, spring onions, baby corn, red chilli, sugar snap peas, tender stem broccoli and cubed tofu).
Add the sauce and cook for 2-3 minutes until cooked through. Serve on rice noodles and garnish with chopped coriander and a sprinkling of sesame seeds.