Satay noodle and cashew nut stir-fry

(serves 4)

Sauce adapted from Recipe Tin Eats

So amongst this pandemic craziness, we decided to watch one of those health documentaries that discuss the health risks of eating meat and highlights some of the social and ethical issues around the mass production of meat and dairy products. I had heard a fair bit of it before as I've watched a few of these, but it did help me to be thinking about what's going into our food (hormones, antibiotics etc). Although I'm not quite convinced to go vegan (plus I just bought a bunch of meat to put in the freezer!), I was reminded of the health benefits of a plant-based diet and in these uncertain times ahead, I guess it seems like a good time to start to ration out the meat and try other sources of protein. One of the meals we tried this week is just a simple stir-fry with protein from peanut butter and cashews. My little one was happy as she loves nuts, sauce and noodles (in that order too)!

Prep time: 20 min
Cooking time: 20 min

Ingredients
500 g cabbage
1 onion
1 carrot
1 zucchini
2 red capsicum
1 yellow capsicum
500g Hokkien noodles
140 g cashew nuts, roasted
oil
salt
toasted sesame seeds, to serve

Sauce:
1 Tbsp fish sauce
1/2 Tbsp dark soy sauce
2 tsp sugar
2 tsp cornflour
1 garlic clove, finely chopped
1 tsp grated ginger
1 tsp curry powder
2 Tbsp crunchy peanut butter
5 Tbsp water
1-2 Tbsp lime juice

Method
1. Julienne the cabbage, onion, carrot, zucchini and capsicum.

2. Remove the Hokkien noodles from the packet and soak in cold water. This helps to get rid of some of the oil and loosens the noodles for cooking. Drain and set aside.
3. Prepare the sauce by combining all the ingredients in a small pot. Over low heat, stir until it becomes a smooth (but thick) paste.

4. Place a tablespoon of oil into a wok over high heat, then add in the onion and carrots and stir-fry for a few minutes and cover with a lid and steam for a few more minutes until soft. Add in the cabbage and zucchini and a teaspoon of salt then toss through. Cover with a lid and steam for 3 minutes.
5. Add the capsicum and cook for 2 minutes then add the noodles and the sauce and toss through until the noodles are soft and cooked.
NB. If your wok is not big enough, then take half the vegetables out first. They should be cooked enough already. 

6. Serve with a handful of cashew nuts on top, and a sprinkle of sesame seeds. 

Adult and toddler version :)