A Eurovision accompaniment

This post is a couple of months late, for which I apologise. I spent a delightful weekend in southern Sweden with my friend Kamila and her cousin Helena. It was a musical interlude, as Kamila was singing the lead role in a modern opera, I did some voice recording for a Finnish composer and we had to watch the Swedish competition for the national Eurovision entry 2007.
Last week the actual Eurovision happened and I remembered that I had promised to put this recipe on the blog after making it for Kamila and Helena to eat while watching the kitsch-fest that constitutes a large part of their national culture.
So here it is, girls:

Sophia’s Swedish Satay Sauce

Ingredients

Dried egg noodles

1 tablespoon veg oil
2 cloves garlic crushed
3 cm knob of ginger minced
2 red chilis finely sliced
1/3 jar crunchy peanut butter
3 tablespoons vinegar (ideally rice vinegar, but any white vinegar will do)
3 tablespoons soy sauce
juice of 1 lime

Bring water to the boil, salt and throw in the noodles.
Gently fry the garlic, ginger, chillies in oil, then add peanut butter. Stirring continuously, add water from the boiling noodles until it reaches a sauce-like consistency. Add the soy sauce, vinegar and lime juice to taste.
When the noodles are done (maybe five minutes?) drain them and refresh with cold water.

Stir fry ingredients:
oil
Any vegetables you like
Spring onions
Prawns, chicken or any other meat you like
Cooked noodles
herbs: basil, thai basil, coriander
Soy sauce

The aim with stir frying is for everything to be done at the same time, so chop everything first. Try to make sure that things are all roughly the same size. Heat the oil and add the ingredients one at a time in order of which will take longest to cook, ending with whatever cooks quickest. Herbs are obviously always going to be last.
At the last, add some soy sauce; the pan should be hot enough to make it sizzle.

Serve with the satay sauce.