Curry and Satay Noodles

• dried wholegrain noodles↗150g g
• rapeseed oil↗2 tsp tsp
• red pepper↗1

  cut in half, seeded, thinly sliced

• carrot↗1

  julienned (about 90 g)

• finely chopped ginger1 tbsp tbsp
• garlic cloves↗3

  finely chopped

• chili↗1

  seedless, finely chopped (optional)

• cumin seeds↗½ tsp tsp
• curry tsp
• crunchy peanut butter tbsp
• tomato purée↗1 tbsp tbsp
• vegetable broth↗150ml ml

  prepared with ½ tsp vegetable broth

• frozen peas↗100g g
• lemon↗½

  juiced

Step-by-step instructions

1. 1

   Cook the noodles according to the package instructions, then rinse well so the strands do not stick together. Meanwhile, heat the oil in a wok or pan over high heat and stir‑fry the red pepper, carrot, ginger, garlic and chili (optional) for about 5 minutes until they become soft. Add the cumin seeds and curry and cook for another ~30 seconds until the aroma is released.

2. 2

   Combine the peanut butter and tomato purée with the vegetable broth until smooth. Add the drained noodles to the wok together with the frozen peas, then pour in the peanut‑tomato mixture and toss everything together. If it seems too thick, add a splash of water. Squeeze in the lemon juice, mix well and serve. This recipe is part of our free 7‑day healthy eating plan. This simple dietitian‑created plan will inspire you to cook and eat healthier. Nourish yourself with seven days of dishes, snacks and treats.