Satay Veggie Stir Fry

Serves: 4 Prep: 15_mins Cook: 10_mins


Create this colourful Satay Veggie Stir Fry using our organic peanut butter. It's delicious as well as being quick and easy to prepare. The perfect meal for a busy week night.



For the sauce:

150 ml Biona Organic Coconut Cream

3 tablespoons Biona Organic Sweet Chilli Sauce

2 tablespoons Biona Shoyu Sauce

3 tablespoons Biona Organic Crunchy Peanut Butter

1 tablespoon Sesame Oil

Suggested vegetables:

1 large carrot

2 red peppers

2 spring onions

4-5 leaves of Chinese cabbage

5-6 mini baby corns

50 g mangetout

50 g bean sprouts

For the stir fry:

300 g Biona Organic Asia Noodles

7-8 cm piece of fresh ginger

2 cloves garlic

2 red chilli

handful of basil leaves

roasted peanuts

3 tablespoons Biona Organic Coconut Oil


  1. Thinly chop the carrot, peppers and spring onions and shred the Chinese cabbage.
  2. Add noodles to a pan of boiling water for the required cooking time.
  3. Meanwhile mix the sauce ingredients in a bowl to make a smooth satay sauce.
  4. Heat the coconut oil in a wok. Grate the ginger, press the garlic, and finely chop the chillies and add to the pan. Fry for a minute before adding the harder pieces of stir fry vegetables, such as the carrots and peppers. After a couple of minutes add the noodles and the rest of the vegetables and continue to fry for another couple of minutes.
  5. Move the stir fry to the side of the wok to create a space in the centre. Pour the sauce into this space and bring to the boil before mixing with the stir fry to coat.
  6. Garnish with the basil leaves and roasted peanuts.

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