Satay noodles, baby corn and chestnut mushrooms

Updated at: Thu, 17 Aug 2023 06:40:43 GMT

Step 1

Cover the noodles in a bowl of boiling water for 10 minutes and set aside until soft. Toast the sesame seeds in the frying pan for 2 minutes until golden. Set aside.

Step 2

Next, finely chop the garlic and chilli (removing the seeds), then peel and finely chop the ginger. Go easy on the chilli if you don’t like too much spice. Fry the garlic, chilli and ginger on a medium heat for 2-3 minutes with a tablespoon of olive oil.

Step 3

Roughly slice the mushrooms and cut the baby corn lengthways. Add them to the same pan and fry for a further 4-5 minutes. Then add 75ml water, the peanut butter and tamari soy. Finely grate the zest of the lime into the pan and squeeze in half of the lime’s juice (save the rest for serving). Turn the heat to low, pour in the coconut milk and stir through half of the spring onions (roughly chopped). Leave to gently simmer for 3-4 minutes.

Step 4

Drain the noodles and use tongs to twist them into the mushroom mix to warm through for 2-3 minutes. Serve the mushroom noodles with the remaining spring onions, the toasted sesame seeds and a good squeeze of the remaining lime.

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