This curry noodle stir-fry with peanuts and biltong is a bold fusion of flavours inspired by South African snacking culture. Creamy, spicy peanut sauce coats veggie-packed noodles, while crunchy peanuts and savoury biltong add a delicious local twist. It’s a quick, comforting meal that celebrates global flavour with a proudly South African bite
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFJuice the lime. In a small bowl, whisk together the coconut milk, peanut butter, sriracha, soya sauce, honey and lime juice until smooth. Set aside.
Finely slice the onion, mince the garlic and grate the ginger. Heat the olive oil in a large wok or pan over a medium heat. Sauté the onion until soft and slightly golden, then add the garlic and ginger and cook for 1 minute. Sprinkle over the curry powder and season with salt and pepper.
Pour the boiling water over the fettuccine and set aside for 5 minutes. Add the stir-fry vegetables into the wok and cook for 3-4 minutes, or until just tender.
Drain the fettuccine, reserving 2 tablespoons of the cooking water and coat them in the peanut sauce, tossing gently. Add the reserved water a tablespoon at a time until the noodles are coated. Remove the stir-fry from the heat. Place the fettuccine at the bottom and top with the vegetables and sliced biltong.
Roughly chop the coriander and roasted peanuts. Scatter both over the stir-fry and serve immediately.
