Noodle Free Satay Stir Fry*

• 1 Tbsp sesame oil

• 1 red chilli - sliced and seeds removed

• 3 red onions finely sliced 

• 150g thinly sliced red cabbage 

• 1 jar Frontier Foods Roasted Red peppers - finely sliced

• 2 courgettes peeled and ribboned with a vegetable peeler 

• 2 large carrots, peeled and ribboned with a vegetable peeper.

• 2 Large Handfuls of spinach

• 2 Tbsp tamari

• 1” freshly grated ginger

To Serve:

• 1 tablespoon of hemp seeds per portion

• Fresh coriander
  Crushed Cashews 

Satay Sauce

• 4 tablespoons of peanut or almond butter

• 1-2 tablespoons of Apple Cider Vinegar

• Zest of 1 lime 

• 2 tablespoons of unsweetened almond or soy milk 

• 1 clove of crushed garlic 
  

To make your satay sauce blend all ingredients together. 

Add a little water to loosen if required. 

Adjust the flavour to your preference - ie add in more vinegar to make it more bitter or a teaspoon of coconut sugar or maple syrup to sweeten it. 

Pour the sesame oil into a pan and bring to a high heat. 

Sear all the vegetables except for the spinach before until the outsides are starting to crisp but there is still bite and texture. 

Reduce the heat and add the spinach and stir in the tamari and ginger. 

Pour over the satay sauce and serve piping hot. 

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.