Vegan BOSH! X GRUBBY Crunchy Bang Bang Satay Stir Fry BOSHTV

BOSH! X GRUBBY Crunchy Bang Bang Satay Stir Fry

  • Super simple
  • 0:20 m
  • 12 ingredients

The most simple yet delicious stir fry. Crunchy pepper slices, chunks of roasted cauliflower and mangetout mixed through thick rice noodles and a flavour-packed creamy peanut satay sauce. Topped with roasted peanuts, red chilli and coriander. Get your BOSH! X GRUBBY Crunchy Bang Bang Satay Stir Fry here.

Serves: 2

Ingredients

For the noodles

  • 1 tbsp toasted sesame oil
  • 1 pack of rice noodles
  • 1 red pepper
  • 1 pak choi
  • 2 garlic cloves
  • 1 red onion
  • Drizzle of olive oil
  • 1 cauliflower - cut into florets

For the satay sauce

  • salt to taste
  • Juice of 1 lime
  • 1 tbsp brown rice miso paste
  • 1 ½ tbsp peanut butter
  • 2 tbsp creamy tahini

To serve

  • coriander leaves to serve

Before you start

Large wok or frying pan | Preheat the oven to 200°C, fan setting

Step 1

Cook the cauliflower

  • Place the cauliflower florets onto a baking tray and drizzle in olive oil and a pinch of salt
  • Mix well and roast for 15 minutes

Ingredients

  • salt to taste
  • Drizzle of olive oil
  • 1 cauliflower - cut into florets

Step 2

While the cauliflower roasts, make the sauce

  • In a small bowl, mix together the tahini, peanut butter, brown rice miso paste, the juice of 1 lime and a pinch of salt until smooth

Ingredients

  • Juice of 1 lime
  • 1 tbsp brown rice miso paste
  • 1 ½ tbsp peanut butter
  • 2 tbsp creamy tahini

Step 3

Make the noodles

  • Peel and roughly slice the red onion
  • Place a large pan over a medium heat and add a drizzle of toasted sesame oil
  • Once warm, add the onions and a pinch of salt
  • Mix well and leave to cook for 5 minutes, or until the onions become soft
  • Roughly slice the pak choi. Slice the peppers into thin strips and add to the pan, along with the pak choi
  • Mix well to ensure the ingredients soak up all of the flavours from the pan
  • Cook for a few minutes until all the vegetables begin to turn soft

Ingredients

  • 1 tbsp toasted sesame oil
  • 1 red pepper
  • 1 pak choi
  • 2 garlic cloves
  • 1 red onion

Step 4

Cook the noodles

  • Cook the noodles according to the instructions on pack
  • Once cooked, drain and rinse under cold water to prevent the noodles from sticking together
  • Stir through the dish, along with the roasted cauliflower and add a dash of water (or plant-based milk) to create a really smooth consistency with the sauce 

Ingredients

  • 1 pack of rice noodles

Step 5

Time to serve

  • Chop the coriander
  • Spoon the noodles on to 2 serving plates and top with some chopped coriander

Ingredients

  • coriander leaves to serve