Satay Noodle Soup Recipes

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SATAY BEEF AND NOODLE SOUP



Satay Beef and Noodle Soup image

An easy, non-traditional, satay version, of a favorite Vietnamese soup. If you prefer, use strips of sauteed chicken and chicken stock, instead of the fillet steak and beef stock in this recipe.

Provided by Daydream

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 21

6 ounces rice noodles (about the width of fettuccine)
2 teaspoons peanut oil
1 tablespoon minced ginger
2 teaspoons freshly chopped garlic
8 cups good beef stock or 8 cups chicken stock
3 tablespoons nuoc nam (Vietnamese fish sauce)
1 stalk lemongrass, sliced
4 spring onions, chopped
1 cinnamon stick
1 star anise
1/2 cup satay sauce (I use Ayam brand, mild)
1/2-1 teaspoon sriracha sauce (chili sauce) or 1/2-1 teaspoon sambal oelek (optional)
6 ounces filet of beef, sliced thinly (or sauteed chicken strips)
1 -2 red chili pepper, finely sliced
2 ounces bean sprouts, blanched briefly in boiling water
2 ounces peanuts, chopped
fresh cilantro, basil and mint,chopped separately
4 spring onions, sliced
1 large sweet onion, sliced thinly and marinated in vinegar
2 limes, cut into wedges
sriracha sauce

Steps:

  • Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute.
  • Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise.
  • Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan.
  • Stock can be prepared to this stage, 3 days ahead.
  • On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls.
  • Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well.
  • When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired.
  • Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired.
  • Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet.
  • Ladle over enough boiling stock to cover the noodles and meat.
  • Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving.
  • Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.

Nutrition Facts : Calories 468.6, Fat 21, SaturatedFat 6, Cholesterol 30, Sodium 2722.7, Carbohydrate 51.1, Fiber 4.8, Sugar 5.2, Protein 20.9

SATAY NOODLE SOUP



Satay noodle soup image

Prepare an easy veggie noodle bowl in 25 minutes with mostly storecupboard ingredients. A simple budget meal that's filling and vegan-friendly

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 10

1 tbsp soy sauce , plus extra to serve
2 tbsp peanut butter
1 small lime , zested and juiced
1 tbsp sesame oil , plus extra to serve
2 spring onions , sliced diagonally
1 red chilli , thinly sliced
1 garlic clove , crushed
25g creamed coconut
1 nest dried rice noodles
1 large carrot , cut into long ribbons with a vegetable peeler

Steps:

  • Mix together the soy, peanut butter, lime zest and juice, then set aside. Heat the oil in a pan over a medium heat, add ½ the spring onions, ½ the chilli, the garlic and a pinch of salt, and cook for 3 mins.
  • Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.

Nutrition Facts : Calories 708 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 2.4 milligram of sodium

CHICKEN SATAY NOODLE SOUP



Chicken Satay Noodle Soup image

Make and share this Chicken Satay Noodle Soup recipe from Food.com.

Provided by katie in the UP

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb whole wheat spaghetti
2 tablespoons vegetable oil
3/4 lb chicken breast, cutlets thinly sliced
2 garlic cloves, finely chopped
3/4 cup peanut butter
1/4 cup tamari, plus
2 tablespoons tamari (dark soy sauce)
1/4 cup Thai red curry paste
2 tablespoons tomato paste
6 cups chicken broth
1 inch piece fresh ginger, thinly sliced
1/2 head savoy cabbage, shredded
1/2 cup apple juice
1 cup bean sprouts
1/4 cup chopped peanuts
4 scallions, thinly sliced
1 tablespoon chopped cilantro
lime wedge, for serving

Steps:

  • Bring a large pot of water to boil, salt it, add the pasta an cook until al dente, drain.
  • Meanwhile, in a soup pot, heat the oil over med heat.
  • Add the chicken and garlic and cook, stirring until the chicken is opaque, about 5 minutes.
  • Transfer to a plate.
  • Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir.
  • Increase the heat to med high and whisk in the chicken broth; add the ginger.
  • Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes.
  • Return the chicken to the pot and stir in the apple juice.
  • Divide the pasta among 4 bowls.
  • Ladle the soup over the pasta.
  • Top with bean sprouts, peanuts, scallions and cilantro.
  • Serve with lime wedges!

Nutrition Facts : Calories 850.9, Fat 46.6, SaturatedFat 9.5, Cholesterol 54.5, Sodium 3003.6, Carbohydrate 64.9, Fiber 5.2, Sugar 12.1, Protein 52.2

CHICKEN SATAY NOODLES



Chicken Satay Noodles image

This recipe is so quick and easy. It was given to me by a friend and it tastes just like chicken satay! -Salina Moore, Woodward, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

12 ounces uncooked whole wheat spaghetti
1/3 cup peanut butter
1/4 cup water
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 tablespoons honey
2 teaspoons hot pepper sauce
1 garlic clove, minced
3 tablespoons peanut oil
5 cups fresh baby spinach, thinly sliced
2 cups shredded rotisserie chicken
1/2 cup shredded carrots
4 green onions, thinly sliced
1/4 cup chopped unsalted peanuts
2 tablespoons minced fresh cilantro

Steps:

  • Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.

Nutrition Facts : Fat 21 g fat (4 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 543 mg sodium, Carbohydrate 56 g carbohydrate, Fiber 10 g fiber, Protein 29 g protein.

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