Peanut Satay Noodles  (meat or vegetarian)
By Kamrang & Ross McKenzie, Toronto NSW
Ingredients:
  • 8 button mushrooms, sliced
  • 1 tbs cooking oil
  • 160g chicken (or meat substitute*), diced
  • 1 carrot, cut into strips and boiled
  • 1/4 (500g) Chinese cabbage, cut (see below)
  • 250g Singapore noodles (steamed variety)
  • 1/4 cup water (or more if needed)
  • 1 portion Peanut Satay Sauce (see below)

*Suggested meat substitute:
Fry's Chicken Style Strips (available at Coles or Woolworths)
Method:
  1. Heat the oil in a frypan and fry the mushrooms until tender
  2. Add the chicken and fry until cooked through
  3. Stir in the carrot and Chinese cabbage, fry until the cabbage is small
  4. Stir in the Singapore noodles and 1/4 cup of water, fry for 2 minutes
  5. Remove from the heat and stir in the Peanut Satay Sauce

Cutting the Chinese cabbage: 

Note: it looks like a lot of cabbage but it shrinks down very small when cooked
Remove the hard stem:
Cut 2cm wide lengthways:
Cut lengths into 5cm pieces:

Peanut Satay Sauce (1 portion)

Ingredients:
  • 1/2 sachet Vissot Cambodian Curry paste
  • 1 cup coconut cream or coconut milk
  • 1/4 cup peanut butter

Optional: add chilli for extra spice
Method:
1. Dissolve the paste in 2 tbs of water (see below for instructions):
2. Combine all of the ingredients in a small pot:
3. Heat and stir continually on medium heat until mixed and dissolved well (do not let it boil):

Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:    
Add water until almost covered (2 tbs for 1/2 sachet). Microwave on high until soft (about 15 seconds). Or soak in hot water for 10 minutes:    
Mash into a smooth paste with the back of a spoon:

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