Vegan Satay Stir Fry

So I’ve decided that the way to go is post boring updates about my life first, before posting the recipe. Sorry folks.

Life in Bristol is going pretty well, although the weather has turned a little chilly. The city is great and there’s still so much to explore. But I’ve been going out and about and meeting lots of cool new people, so that’s always a plus! I took a road trip back to Poole this weekend and myself and a colleague enjoyed a stunning drive through Dorset in a beautiful sunset. I’d also managed to catch Tarryne and watch Bajrangi Bhaijaan, a Bollywood film Anaab showed me I quite liked. I do miss them both very much, though.

Otherwise, I’ve managed to get my dear friends Kseniia and Vitaliy into the “squatting Slav” meme. I feel a little guilty for sharing mine and Anaab’s ‘thing’ but when you have a chance to squat with actual Slavs, it’s not the kind of thing you turn down.

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I’m also officially cat shirt lady at work, but it’s an accurate epithet.

Ok, recipe time!

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I realise it’s not presented in the best way but I forgot to take a pic sooner, soz food aesthetic snobs

Vegan Satay Stir Fry

Ingredients

2-3 tbsp sesame oil
1-2 bunches non-egg noodles (Sainsbury’s basics should be fine)
1 block tofu, pressed (follow instructions on pack, wrap tofu in kitchen towel then squish between two weighted chopping boards for 30-45 mins)
2 handfuls peas
1 handful spinach (optional)
1 handful chopped pepper
1-2 packs Sainsbury’s satay sauce (it’s vegan, no anchovies or the usual suspects)
1 tbsp salt
1 tbsp soy sauce

Method

  • Cook the veg and noodles and drain.
  • Fry the tofu in some sesame oil in a wok until it starts to go brown and soak up.
  • Add the noodles and veg and stir fry until everything is evenly combined, then add your satay sauce, a bit of soy sauce, a bit more sesame oil, and some salt.
  • Cook until it’s all evenly hot basically. Maybe add some pepper/chilli flakes if you fancy.

Seemed to win the approval of my flatmates!


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