Satay noodles are a delicious and flavourful dish that combines the bold flavours of peanuts, soy sauce, and spices with tender noodles and fresh vegetables. They are also versatile and can be customised to suit your preferences. For a protein-rich meal, you can add tofu or beans to the dish - in this one I used black beans. For an extra kick of spice, you can add red pepper flakes or chilli paste to the sauce.
My favourite part of this dish is the chopped peanuts to give the extra crunch along with the fresh vegetables! This is a must try and perfect for a week night dinner, make extra and have it for lunch the next day. When stored in the fridge over night it's even more tasty.
Ingredients
Serves 2
Satay Sauce
- 150g natural peanut butter
- Handful coriander
- Zest of 1 lime
- Juice of 1 lime
- 2 cm fresh ginger
- 2 garlic cloves
- 2 tbsp sweet chilli sauce
- 1 tbsp soy sauce
- 50 ml rapeseed oil
- 100 ml filtered water
Noodles
- 1 pack ready-to-wok noodles
- 1 can black beans
- 1/2 broccoli
- 20g sugar snap peas
- 20g baby corn
- 1 carrot
- 10g fresh coriander
- 10g chopped peanuts
Method
- Dice the onions, ginger and garlic, add 1 tsp of coconut oil to the wok, add the onions and garlic, fry for 2-3 minutes
- Cut the broccoli into small florets and add to the wok, along with the baby corns and carrots, mix in some water so that they can steam
- Whilst they are steaming, make the sauce using a food processor or hand whisk, add all of the sauce ingredients and whizz until a smooth consistency
- Now stir in the sugar snap peas and fry for 3 minutes
- Once the sugar snap peas are cooked, add the satay sauce to the wok with the vegetables, heat for 2 minutes
- Now add the noodles, combine with the sauce and vegetables, serve topped with chopped coriander and peanuts