Vegan Satay Noodle Stir-Fry

Serves: 4

Prep time: 10 mins | Cook time: 10 mins

Ingredients

  • 2 tbsp peanut oil
  • 200g Swiss brown mushrooms
  • 2 garlic cloves, finely chopped
  • 450g firm tofu, cut into 2cm squares
  • ½ cup natural crunchy peanut butter
  • 1 tbsp mild curry powder
  • 500ml Campbell’s Real Stock Vegetable Salt-Reduced
  • 2 tbsp kecap manis
  • 200g whole grain wok-ready noodles
  • Green spring onions, thinly sliced to garnish

Method

  1. Heat the olive oil in a large saucepan. Add onion and curry powder and cook for 1 min. Add pumpkin, carrots and Campbell’s Real Stock. Bring to the boil.
  2. Simmer, covered for 10-15 min until vegetables are tender. Stir in chickpeas, soy sauce and coconut milk and simmer for 2 min.
  3. Serve drizzled with reserved coconut milk. Top with fresh coriander and serve with roti bread.

Recipe and image kindly provided by Campbell’s.

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