Ingredients
- Lime 1
- Spinneysfood Organic Coconut Milk 100ml
- Spinneysfood Smooth Peanut Butter 2 tbsp
- Sriracha 1 tbsp, optional
- Soya sauce 2 tbsp
- Spinneysfood Acacia Honey 1 tsp
- Brown onion 1, small
- Garlic 2 cloves
- Ginger 2cm piece, fresh
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Spinneysfood Mild Curry Powder 1 tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Bottled Drinking Water 500ml
- Spinneysfood Cauliflower & Carrot Fettuccine 250g
- Spinneysfood Crisp and Crunchy Stir-Fry 1 packet
- Spinneysfood Beef Biltong Sliced 80g
- Spinneysfood Fresh Coriander A handful
- Peanuts 40g roasted
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Curry noodle stir-fry with biltong
South African 15 Mins Prep · 15 Mins Cook
- Juice 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.