Simple Satay
My blogging attendance has been very tardy of late, but who knew doing 6 units per semester at uni would be so time consuming ha!

So when it comes to meals there is generally a lot of stir-fries, brown rice concoctions or Japanese takeaway. The satay sauce in this recipe really added some excitment to what was becoming "ho hum stirfry again".


The satay sauce recipe was sourced from taste.com with a few tweaks (in red).

1 x cup each of
thinly sliced sweet potato
sliced zucchini
sliced red capsicum
chopped komatsuna (asian green that I happened to see at the market)
half a brown onion sliced
enough organic udon noodles for 2
1 Tbs evoo

Sauce
1 tsp extra virgin olive oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
1 small fresh red chilli, finely chopped
70g (1/4 cup) organic crunchy peanut butter (Greenacre's Organics)
125ml (1/2 cup) water
1 tbs fresh lime juice
1/2 tsp balsamic vinegar
1/2 tsp brown sugar

Make up sauce and put to side, keeping warm. Prepare udon according to packet instructions. Put the oil in the wok or frying pan and add the onion and sweet potato, stirfry for a few minutes and then add zucchini and capsicum, lastly add the komatsuna (or bok choy, choy sum, gai lan etc) after a minute or so add udon and satay sauce.
Would also taste great with tofu or what ever veggies you have on hand.

Simple, easy, quick and most importantly yumaliscious.