Autumn Stir-Fry with Satay Sauce
Clock Image
Prep: 20 mins
Cook: 10-15 mins
This autumnal stir-fry of crunchy greens, red onion and a seasonal squash, topped with golden-brown satay sauce is as satisfying as the crunching of leaves under your feet.
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395 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 2 tbsp peanuts
  • 1 garlic clove
  • 1 tsp tamari
  • 1 tsp honey
  • 1 pattipan squash
  • 1 courgette
  • 1 red onion
  • 1 green cabbage
  • 1 bundle of Thai rice noodles
From your kitchen
  • 1 tbsp cold water
  • 1 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Deep frying pan or wok
  • Small food processor or blender (optional)
  • A couple of bowls
Step by step this way
  • 1.

    Warm a dry deep frying pan or wok over a medium heat. Toast the peanuts for 2-3 mins till golden, shaking often. Tip into a bowl and set aside to cool. When they’re cool enough to handle, rub the skins off. Chop the peanuts finely (or briefly blitz in a food processor or blender). Tip them into a bowl.

  • 2.

    Peel and crush the garlic. Add to the peanuts with 1 tsp each of the tamari and honey and 1 tbsp water. Stir together to make a rough satay sauce. Set aside.

  • 3.

    Halve the pattipan and scoop out the seeds. Peel and grate the pattipan. Trim and coarsely grate the courgette.

  • 4.

    Peel and finely slice the onion. Finely shred the cabbage, discarding the thick middle core.

  • 5.

    Put 1 bundle of noodles in a heatproof bowl. Cover them with boiling water. Soak for 3 mins, then drain.

  • 6.

    While the noodles soak, warm 1 tsp oil in the wok or deep frying pan. Add the grated pattipan and courgette. Season well. Stir fry for 3-4 mins till soft. Add the cabbage and onion. Stir fry for another 5 mins till all the veg are tender.

  • 7.

    Add the noodles and satay sauce to the veg. Toss everything together to coat in the sauce. Divide between two warm bowls and serve straight away.

  • Tip

    Use your noodle
    The leftover noodles are brilliant for a quick meal. Just soak or boil in hot water for 3 mins, then toss with shredded veg, tamari, lime juice and a little chilli for a super quick noodle salad.

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