Veggie Peanut Satay Noodles Recipes

SATAY VEGETABLE NOODLES | EASY 5 MINUTE MEAL

Steps:

• Heat the oil in a wok or large frying pan. Add in the vegetables and stir fry for 2 minutes.
• Meanwhile make the sauce by putting the soy sauce, peanut butter, coconut milk and lime juice into a jar. Put the lid on and shake until all the ingredients have combined.
• Add the sauce and the noodles to the wok and cook for a further 2-3 minutes until the noodles have warmed through.
• Garnish with peanuts, coriander and sesame seeds and serve immediately.

VEGGIE PEANUT SATAY NOODLES

Steps:

• Thinly slice the onion and fry in vegetable/coconut oil on medium heat. Once translucent, add the sugar and turn down the heat. Stir and cook until sticky and caramalised.
• Add the peanut butter, soy sauce, maple syrup, ginger and chilli. You can omit the chilli or add less if you don't want the spice.
• Stir and then add the cream from the tin of the coconut milk a tbsp at a time. Turn back up the heat so it is gently simmering. You will end up using all of the cream from the coconut milk, add a little of the water if you want a thinner consistency.
• Meanwhile, fry the vegetables in a separate pan. Start with the carrots, then add the peppers and lastly the mushrooms. If you are adding tofu or seitan you may want to fry in a separate pan and then add to the vegetables.
• Boil some water in a saucepan and add the noodles. Cook according to packet instructions. I use wholewheat noodles that take 5 minutes.
• Once cooked, drain and put the noodles back in the saucepan. Add the satay sauce and stir until all the noodles are coated. Lastly, add the veg and stir.
• Serve and top with extra chilli, soy sauce and chopped scallions.

STIR FRIED NOODLES WITH PEANUT SAUCE

Steps:

• Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
• Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
• Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
• Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
• Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
• Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
• Serve immediately, garnished with coriander and peanuts.

SATAY NOODLE SOUP

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.

THAI SATAY STIR-FRY

Steps:

• Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
• Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
• Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.