Pak Choy with THE BEST Satay Sauce

For our version of this, we will be using the Misfit pak choy, carrots, cauliflower & onions that were in our boxes this week... but you can use whatever you like! Broccoli, cabbage, peppers, leeks... it all works!


  • 1 x Pak Choy (green tops & white stem separated)
  • 3 x Carrots
  • 1 x Onion
  • 1/4 Head Cauliflower
  • 1 x Roll Rice Noodles

The Sauce

  • 1/4 Cup Peanut Butter
  • 1 tbsp Fish Sauce
  • 1 tbsp Dark Soy Sauce
  • 2 tsp Brown Sugar
  • 2 tsp Cornflour/ Tapioca
  • 2-3 Cloves garlic (crushed)
  • 2-3cm ginger (grated)
  • 2 tsp Curry Powder
  • 1/4 Cup water


  1. Prepare all your veggies (Chop to your preferred size)
  2. Heat a big pan and add vegetable oil of your choice (we like coconut oil to add some extra flavour!)
  3. Add onions & saute till brown
  4. Throw in carrots, cauliflower and pak choy white stems. (add the Pak Choy leaves a little later in the cooking process, as they take less time to cook)
  5. While your veggies are sizzling away, boil your kettle and add the noodles to a heat proof bowl. Pour hot water over the top and leave to cook while you mix your satay sauce.
  6. Sauce -Throw all your sauce ingredients in a small saucepan and heat lightly, to melt the peanut butter. Make sure you stir!
  7. Drain noodles, add veggies & pour over your sauce.
  8. Sprinkle some seasame seeds, chopped peanuts or chopped coriander over the top. YUM! Ready for dinner.

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