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Almond Vegetable Satay Stir Fry 

Ingredients (Serves 2-3)

For the sauce

  • 4x4 cm knob of ginger 

  • 1/2 deseeded red chilli 

  • 4 tbsp soy sauce/ tamari

  • 4 garlic cloves

  • 2 heaped tbsp almond butter

  • 1 tbsp sesame oil 

  • 1 tbsp brown sugar 

  • 1 shallot 

  • Juice of 1/2 lemon 

  • 1 cup full fat coconut milk 

  • Pinch of salt 

  • 1/4 cup cashew nuts 

  • 4 spring onions (roughly diced)

  • 6 pieces tender-stem broccoli (roughly diced)

  • 10 baby corn (sliced horizontally) 

  • 1/4 carrot (cut into ribbons) 

  • 120g dried Thai ribbon rice noodles 

For the noodles


  1. Blend all of the ingredients for the sauce in a blender until smooth. Pour the sauce into a saucepan and simmer on a low heat. The sauce will gradually thicken. Add up to 1/2 cup of water to loosen up the sauce if needed. 

  2. Cook the noodles according to packet instructions. Drain and rinse with cord water to remove starch. Set aside

  3. To an oiled wok add the broccoli, corn and ribbon carrots. Season with salt and pepper. Add 1/4 of the almond sauce Then add the noodles, spring onions and cashew nuts. Toss the mix and add 1/2 of the rest of the almond sauce. Taste and season with salt and pepper if needed. 

  4. Serve up. There should be 1/4 of the sauce left. Add a few dollops of the sauce to the noodles. Sprinkle with chilli flakes, coriander and black sesame (optional). 

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