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Thai Satay Stir-Fry
Ingredients
  • 3 tbsp crunchy peanut butter
  • 3 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 300g pack straight-to-wok noodle
  • 1 tbsp oil
  • thumb-sized piece of fresh root ginger, peeled and grated
  • 300g pack stir-fry vegetable with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
  • handful basil leaves
  • 25g roasted peanuts, roughly chopped
Note: Ingredients may have been altered from the original.
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