Step 1

Thinly slice the onion and fry in vegetable/coconut oil on medium heat. Once translucent, add the sugar and turn down the heat. Stir and cook for about 10-15 minutes until sticky and caramelised.

Step 2

Add the peanut butter, soy sauce, maple syrup, ginger and chilli. You can omit the chilli or add less if you don't want the spice.

Step 3

Stir and then add the cream from the tin of the coconut milk a tbsp at a time. Turn back up the heat so it is gently simmering. You will end up using all of the cream from the coconut milk, add a little of the water if you want a thinner consistency.

Step 4

Meanwhile, fry the vegetables in a separate pan. Start with the carrots, then add the peppers and lastly the mushrooms. If you are adding tofu or seitan you may want to fry in a separate pan and then add to the vegetables.

Step 5

Boil some water in a saucepan and add the noodles. Cook according to packet instructions. I use wholewheat noodles that take 5 minutes.

Step 6

Once cooked, drain and put the noodles back in the saucepan. Add the satay sauce and stir until all the noodles are coated. Lastly, add the veg and stir.

Step 7

Serve and top with extra chilli, soy sauce and chopped scallions.