Peanut Satay Stir Fry

This is one of our favourite go-to meals, particularly on a week day when short of time, or if we have an assortment of veg to use up. It’s a real simple one to throw together and always goes down well with guests too. In the recipe below I’ve given an example of the kind of of veg we often have, but really you could use whatever you have that needs using. It’s better to use things that can be eaten raw or that are cooked quickly  i.e courgettes, leeks, kale, mangetout, asparagus, beans etc. You can of course mix things up with different noodles too, we probably go for rice noodles most often because they are easy to get hold of but I particularly enjoy soba noodles too.

Peanut Satay Stir Fry

A quick and simple noodle stir fry dish with a delicious satay sauce.

Course Dinner, Lunch
Keyword noodles, peanut, satay, stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 100 g raw cashew nuts or plain peanuts
  • 2 Tbsp coconut oil
  • 1 fresh red chilli
  • 1 carrot
  • 1 thumb fresh ginger
  • 120 g shitake mushrooms
  • 1 bunch pak choi
  • 1 red pepper
  • 120 g baby corn
  • 1 handful broccoli florets
  • 4 kaffir lime leaves optional
  • 4 Tbsp Peanut butter
  • 2 Tbsp sweet chilli sauce
  • 2 Tbsp soy sauce
  • 2 garlic cloves
  • 2 Tbsp sesame oil
  • 4 portions rice noodles 4 ready to go packs or dried 100g per portion
  • 4 spring onions
  • 2 limes
  • 4 Tbsp sesame seeds
  • srircha or hot sauce optional
  • fresh coriander optional


  1. First wash and prepare all the veggies - ribbon or grate the carrot, thinly slice the red pepper, broccoli, baby corn and pak choi and quarter the mushrooms. Next, thinly slice the fresh ginger and the red chilli. Then, slice up the spring onions and garlic and set to one side.

  2. Heat up the wok and toast the cashew nuts until lightly browned, take them off the heat and set to one side in a bowl. If using peanuts, once toasted, bash them up a bit in a pestle and mortar ready for sprinkling later.

  3. Place the wok on a medium-high heat and melt in the coconut oil. Once hot, add in all the vegetables (minus the garlic), mushrooms, ginger, chilli, and kaffir lime leaves if using. Stir fry on a high heat whilst you prepare the sauce, keep it moving so that nothing sticks and after a few minutes add a dash of sesame oil.

  4. In a bowl, mix together the peanut butter, soy sauce, sweet chilli sauce and the juice of 1 lime. Add to the veg along with the garlic and give everything a big mix together.

  5. Keep an eye on the veggies whilst you prepare the noodles and turn the heat down if necessary. If you are using dried rice noodles, pop them in a bowl and cover with boiling water for a few minutes until they soften (follow the packet instructions as they all differ slightly) then drain and add to the wok. If you are using straight to wok noodles, simply add them into the pan and stir until you have combined the veg with the noodles. This is a good stage to check the flavour and you may want to add another dash of soy sauce or sesame oil - or both!

  6. Once the veg has softened enough to your liking turn off the heat and serve up! Sprinkle each plate with some cashews (or peanuts), spring onions, sesame seeds, sriracha (if you like it spicy), fresh coriander (if you're a fan) and a wedge of lime. Enjoy!