Sauté Végétal Thai stir-fry

10 - 30 mins


Sauté Végétal 1 kg
Chinese noodles 500 g
Mix of bell peppers (red, yellow, green) 350 g
Mangetout beans 200 g
Carrots 25 g
Fresh bean sprouts 300 g

Fresh ginger 40 g
Coconut milk 500 g
Fresh coriander 50 g
Lime 1
Olive oil 100 g
Salt & pepper


  • Cook the Chinese noodles in boiling water, strain and set aside.
  • Thinly julienne the bell peppers, peeled carrots and mangetout beans.
  • Peel and thinly slice the ginger.
  • Grate the lime zest.
  • Combine the Sauté Végétal, Chinese noodles, bean sprouts, bell peppers, mangetout beans and carrots in a large mixing bowl.
  • Add the ginger and lime zest.
  • Heat the olive oil in a wok and sauté the mix, stirring briskly and continuously. Season with salt and pepper.
  • Add the coconut milk at the end of cooking.
  • Check the seasoning.
  • Just before serving, add the finely chopped coriander and serve nice and hot.

Shef’s tip

Coconut milk adds an exotic flavour to your dish.