1 tbsp crunchy peanut butter
2 tbsp reduced-salt soy sauce
1 tbsp fish sauce (nam pla)
1 tbsp miso paste
2 garlic cloves, finely diced or grated/crushed
1 inch fresh ginger, peeled and grated
300g stir-fry vegetables (any veg you like)
1 handful fresh basil or coriander
1 tsp chilli powder or fresh chilli
1 tsp of coconut oil
100g soba (buckwheat) noodles
1. Mix the peanut butter, chilli, 100ml of boiling water, soy sauce, fish sauce, miso and chilli in a bowl to make the satay sauce.
2. Heat the oil in a wok or large frying pan and add the ginger, garlic and onion to soften. Add the rest of the vegetables and stir-fry over a high heat for 3-4 minutes.
3. In the meantime, cook the buckwheat noodles until tender, drain and add to the pan.
4. Sprinkle with the basil or coriander and serve. (You could also add chicken, king prawns or tofu).