Leila Buffery, iEG recipe contributor
This stir-fry took me less than 15 minutes from start to finish (move aside Jamie) and it was DELICIOUS. I’ve gone a little heavy on the coriander, but that’s because I’m obsessed. It’s optional, but it works super well.
Whadda ya need? (serves 2)
- 1 small Onion
- 1 Carrot
- ½ a cup of Sweetcorn
- ½ a cup of Peas
- 1 Bell Pepper (preferably red or orange)
- 100g Brown Rice Noodles
- 1 TBSP Olive or Coconut Oil
For the sauce?
- 1 TSP Salt
- A pinch of Black Pepper
- 2.5 TBSP Peanut Butter (crunchy is king but whatever works)
- 2 large Garlic cloves
- 1 TSP Brown Sugar
- 1 TBSP Soy Sauce
- 2 TBSP Water (add a splash more if it’s too thick)
Let’s Get Cookin’!
- Heat the coconut oil in a wok until melted. When it’s sizzling, add the (finely) chopped carrot and onion. Fry until golden brown. Add the pepper, peas and corn.
- Turn the heat down when everything’s pretty much cooked, just to keep it warm.
- Get the kettle on and bring a pan of salted water to the boil for the rice noodles. While this is happening, get all the satay ingredients and slap them about in a blender until smooth and creamy.
- When the noodles are done, drain and add them to the wok. Turn the heat back on and pour on the satay sauce until heated through.
- Roughly chop the coriander and sprinkle over the top to serve!
Enjoy and don’t forget to tag #whatleilaeats in your creations!
Leila Buffery, otherwise known as WhatLeilaEats, is a Brighton, UK chef/mischievous prankster who started her vegan journey with an ambition to inspire others to lead a cruelty-free lifestyle. Food to make your soul and tummy glow. Check out more of Leila’s vegan cooking on whatleilaeats.tumblr.com, and amazing food porn on her Instagram.