Edamame rainbow satay stir-fry

 

Of all the stir-fries I’ve made this is up there with the very best and its made only from plants…

Of all the stir-fries I’ve made this is up there with the very best and its made only from plants - no need to add chicken or prawns it really doesn’t need it, its so filling and packed with plant protein, fibre and good fats and makes a nourishing meal full of nutrients & flavour!

EDAMAME BEANS: The star of the show - they’re one of the best sources of plant protein, they’re a complete protein as contain all essential amino acids that the body needs. Adding them to stir-fries and salads is a great way to give your boost plant based dishes a great protein boost. 

🌱this recipe includes 11 plant varieties in one bowl 

INGREDIENTS: I used a pre chopped ‘rainbow’ stir fry pack from M&S it includes: broccoli, corn, bok choy, spring onions & carrot ribbons and I added a red pepper, half a spiralised courgette, pack of fresh edamame beans (frozen works well too), sesame seeds & raw peanuts. 

Thai satay sauce: 2 tbsp peanut butter, 1 tbsp red thai paste, juice of 1 lime, 1 tbsp Tamari or soy sauce, 2 grated garlic gloves, 3 tbsp coconut yogurt (I used @coconutcollab), sprinkle chilli flakes 

TO MAKE:

1. Pour boiling water over the noodles in a bowl and allow to soften 

2. Mix together all sauce ingredients and add a tiny bit of water to make it runnier if it’s too thick  

3. Add all vegetables including peanuts to a heated pan (I used sesame oil) cook for 5 mins before draining noodles and adding them to the plan 

4. Cook for a further 5 mins, pour in the sauce mix together cook for a few mins before serving in a bowl and adding sesame seeds & coriander