Recipe: Satay Noodles

This is a recipe I cooked for my mum and my brother- all of us love satay sauce, and always order an extra pot of it whenever we get a chinese takeaway, so i thought i would have a go at making my own. Still havent got it to the same recipe as my fave chinese place, but this dish is still delicious. I dished this up for my vegetarian mum, but then for me and my brother I mixed in some leftover roast chicken, so it kept the meat eaters and the veggies in the family very happy last night. Whats also nice is that it doesn't require any hard to find asian ingredients, just things you would normally find in your store cupboards.

Satay Noodles (serves 3)

Satay Sauce:
40g crunchy peanut butter
20g sweet chilli sauce
1 tbsp soy sauce (plus extra for garnish)
2 tbsp water

Noodles:
3 stacks Sharwoods medium egg noodles
2 tbsp oil (plus extra for noodles)
4 spring onions, finely chopped
2 carrots, julienned
100g sugar snaps, julienned
¼ tsp garlic powder
Fresh coriander and sesame seeds for garnish

1. Mix together the satay sauce ingredients until it is well mixed and smooth. Meanwhile, cook the noodles 1 minute less than the packet instructions states. Drain well, toss in oil (to avoid the noodles sticking together) and set aside.
2. Heat the 2 tbsp oil in a wok until very hot. Stir fry the spring onions, sugar snaps, carrot and garlic powder for 4 minutes, stirring often. Add the noodles and satay sauce, remove from the heat, and stir until all the ingredients are well combined.
3. Season to taste, and garnish with fresh coriander and a sprinkling of sesame seeds.