Satay noodles
If you love peanut butter then Katy Beskow’s noodle recipe is the meal for you. Fresh, light, spicy and full of crunch – this quick and easy dish is ready to eat in just a quarter of an hour.
Join Extradelicious to unlock Cook Mode
Ingredients
For the sauce
- 4 tbsp smooth peanut butter
- 2 tsp dark soy sauce
- 1 tsp chilli flakes
- Juice 1 lime
For the noodles
- 1 tbsp sunflower oil
- Small handful sugar snap peas, halved
- 1 small carrot, finely sliced
- 2 spring onions, sliced on the diagonal
- 2 x 150g packs soft egg-free ready-to-wok noodles
- 2 tsp sesame seeds, small handful fresh coriander, 1 red chilli, deseeded and finely sliced, and roughly chopped peanuts to garnish
Join Extradelicious to unlock Cook Mode
Method
- To make the sauce, whisk together the peanut butter, soy sauce and chilli flakes along with 200ml cold water in a bowl. Whisk in the lime juice to form a smooth paste, adding an extra splash of water to loosen the mixture if needed.
- For the noodles, heat the oil in a wok over a high heat. When the oil is hot, throw in the vegetables and stir-fry for 1-2 minutes. Separate the soft noodles and add them to the wok. Pour in the peanut sauce and stir-fry for another minute. Serve sprinkled with sesame seeds, coriander, chilli and peanuts.
Recipe from Katy Beskow’s book 15 Minute Vegan (£8, Amazon).
Nutrition
- 552kcals Calories
- 26.5g (5.4 saturated) Fat
- 17.9g Protein
- 57.9g (8.5g sugars) Carbs
- 5.4g Fibre
- 1.5g Salt
Leave a comment, question or tip