Satay kangaroo with Chinese noodles

By Dr Matt Draisma
Serves 4

⅓ cup crunchy peanut butter

½ teaspoon curry powder


Chinese noodles

500g kangaroo steaks - thinly sliced

salt and white pepper

1 large onion - coarsely chopped

1 clove of garlic - very finely chopped

1 can button mushrooms

2 tablespoons vegetable oil

1 tablespoon sesame oil

165ml of coconut cream


1 Mix the peanut butter, curry powder and ½ cup of water into a sauce. Set this aside.

2 In a large saucepan, bring water to the boil and add the noodles. Turn the heat down and allow the noodles to simmer for 15 minutes.

3 Season the meat to your liking.

4 In another large saucepan, heat the vegetable oil and sesame oil on high heat. Add the meat and stir vigorously for several minutes.

5 Add the onion and garlic and stir-fry for several minutes.

6 Add the mushrooms and its water. Gently simmer, covered, for 5 minutes.

7 Stir through the satay sauce and then the coconut cream and allow to heat through.

8 Drain the noodles and serve with the satay kangaroo.