Satay Peanut Noodles With Crunchy Topping

30 Min
very easy
4 People
Rating starstarstarstarstar
Stir fry rice noodles tossed with a tasty satay peanut sauce from Turban chopsticks and topped with fresh coriander.
1. Bring a saucepan of water to boil. Add noodles to boiling water and simmer for 2-3 minutes, or until cooked al dente. Drain and rinse in cold water.

2. Roughly chop coriander. Slice spring onion tops (green end) and radishes into crescents. Toss together with 1 tbsp sesame oil. Set aside.

3. Cut broccoli into small florets. Slice celery and carrot into crescents. Cut remaining spring onion bottoms (white ends) into 3cm lengths.

4. Heat frypan or wok over high heat with 1 tbsp sesame oil. Add prepared vegetables to cook for 3-4 minutes until just tender. Toss in noodles, peanut sauce and 1/2 jar water until well combined. Take off heat and stir through 2 tbsp soy sauce.

5. Zest lime over noodles and squeeze over 1/2 juice (wedge remaining). Divide noodles among plates and top with radish topping. Serve with lime wedge.
Rice Noodles 1 packet (375g)
Coriander 1/2 packet (30g) *
Spring Onions 1/4 bunch *
Radishes 1/3 bunch *
Broccoli 1
Celery 1 stick
Carrot 1
Satay Peanuts Sauce 1 jar (260g)
Lime 1

* Ingredient also used in another recipe

From your pantry:
sesame oil, soy sauce (or tamari)