ASDA part of the Wal-Mart family

• 2tbsp groundnut oil or sunflower oil
• 1 small red onion, chopped
• 2 red chillies, deseeded and
• finely chopped
• 100g crunchy peanut butter
• 3tbsp dark soy sauce
• finely grated zest of ½ lime and
• 2tbsp lime juice
• 3tbsp Thai fish sauce
• 400ml can coconut milk
• 1tbsp soft brown sugar
• 530g pack Asda Turkey Breast Steaks, cut into small pieces
• 250g pack Asda Medium Egg Noodles
• 2 heaped tbsp chopped fresh coriander, plus extra, to serve

1 To make the satay sauce, heat half the oil in a pan and cook the onion until soft. Add half the chillies and cook for 1 minute, then add the peanut butter, soy sauce, lime zest and juice, Thai fish sauce, coconut milk and sugar. Heat slowly, stirring, until smooth.

2 Heat the rest of the oil in a wok, add the turkey pieces and stir-fry for about 5 minutes or until the meat is cooked through.

3 Meanwhile, add the egg noodles to a pan of boiling water and simmer for 4 minutes. Drain, then add the noodles to the turkey with the satay sauce.

4 Stir in the coriander, then serve, sprinkled with the remaining chilli and coriander.