Chantenay carrot Thai style satay stirfry


    Chantenay carrot Thai style satay stirfry


    January 13, 2020

    • Prep: 5 mins
    • Cook: 15 mins
    • Yields: Serves 2


    3 tbsp peanut butter


    3 tbsp sweet chilli sauce

    2 tbsp soy sauce

    300g straight to wok noodles

    1 tbsp oil

    1 thumb-sized piece ginger, peeled and grated

    3 garlic cloves

    150g – 200g Chantenay carrots, sliced

    300g green stir-fry vegetables

    1 small handful basil leaves

    25g roasted peanuts, roughly chopped


    1Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth sauce

    2Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly

    3Heat the oil in a large frying pan, then stir-fry the ginger, garlic and Chantenay carrots for 2 mins

    4Add the rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked

    5Add the noodles and stir-fry for another minute or so

    6Pour in the peanut sauce and stir into the ingredients

    7Divide between bowls and sprinkle over the basil leaves and peanuts to serve

    Recipe via


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