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Low Fat Satay Noodles


Serves 4

Don’t ever think that lovely peanutty satay sauces are out because you’re keeping it light. This tasty light dish makes the most of stir-fried vegetables with rice noodles and a creamy low fat satay sauce. Delish!
Per serve: 1338.5kj (318.7cals); 4.6g total fat (1.4g saturated fat)


You’ll need

Satay sauce
1 long red chilli, chopped (deseed if you like the flavour but not the heat)
1 tsp grated ginger
2 tbsp light peanut butter
2 tbsp soy sauce
2 tbsp water
½ cup light coconut evaporated milk
2 tsp caster sugar

4 cups cooked Pad Thai rice noodles (about 200g dry noodles)
Oil spray
100g (1 medium) onion, finely sliced
90g (1 cup) cabbage, finely sliced
200g (1 small) red capsicum, deseeded and finely sliced
150g (1 large) carrot, grated
100g snow peas, sugar snap peas, sliced
1 garlic clove, minced
½ cup coriander leaves
Bean Shoots to serve

Let’s go

Cook rice noodles according to packet instructions.

Make satay sauce:
Place all ingredients into a blender or small food processor and process until smooth. Set aside. Add more water if you like your noodles really saucy.

Make noodle dish
Spray wok or frying pan with oil and add onion, cabbage, capsicum, carrot, peas and garlic.  Stir-fry for 2-3 minutes until vegetables are softened but not too soft. Add cooked rice noodles and stir through before adding satay sauce. Serve in bowls, topped with coriander and bean shoots.

Why it’s good for you
This gorgeous meat-free noodle dish is just perfect when you need something creamy yet light, but if you have vege-adverse bodies in your house you can add any protein you like: tofu, prawns, fish, chicken, pork, beef or lamb. Just cook it in the wok before you add the vegetables.
Per serve: 1338.5kj (318.7cals); 4.6g total fat (1.4g saturated fat); 5.7g fibre


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