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