Cooking ‘FEVER’ishly, oriental vegan stir-fry

2018-10-24 06:02
PHOTO: Sourced

PHOTO: Sourced

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• 380g vegan chicken-style strips, defrosted

• 1 packet noodles of choice (rice noodles, spaghetti, whole-wheat, pulse pasta)

• 1 packet mixed oriental stir-fry vegetables

• 1 lemon, quartered

• Fresh coriander, for garnish

For the peanut satay sauce:

• 3 Tbs peanut butter, unsalted and sugar-free

• 2 tsp apple cider vinegar

• 2 tsp maple syrup

• 1 fresh chilli, seeded and chopped

• 1 Tbs fresh coriander, chopped

• 2 tsp fresh ginger, grated

• 5-6 Tbs water juice from ¼ lemon

For the stir-fry sauce:

• 6 Tbs soya sauce

• 1 Tbs apple cider vinegar

• 1 clove garlic, minced

• 2 tsp fresh ginger, grated

• 1 Tbs maple syrup

• 1/4 tsp sriracha sauce

• Juice of ½ lemon

• 2 tsp brown sugar


1. Fry the chicken-style strips in a teaspoon of oil until brown and crispy.

2. Cook the noodles according to the packet instructions.

3. Place all the satay sauce ingredients in a mixing bowl and whisk until you reach a smooth but runny sauce consistency. Add more water if needed. Pour into a ramekin or sauce jar. Top with chopped coriander


4. Mix the stir-fry sauce ingredients together. Heat a bit of oil in a wok and add the stir-fry vegetables. Fry over a high heat for five minutes. Add the stir-fry sauce and fry the vegetables until tender but not too limp. Season to taste.

Remove from the heat and add a squeeze of the last ¼ lemon.

5. Dish up your meal — place one portion of noodles in a bowl, top with the vegetables and a bit of the stir-fry sauce. Tower the chicken-style strips on top of the stir-fry vegetables and garnish with coriander.

6. Serve with the peanut satay sauce on the side. — Food24.

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