Satay noodles

Name: Satay noodles
Yield: Serves 2
Cuisine: British recipes
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

Published: 31 May 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 2
Hands-on time 15 min

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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

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).

Recipe from April 2017 Issue

Nutrition

Nutrition: per serving

Calories: 552kcals
Fat: 26.5g (5.4 saturated)
Protein: 17.9g
Carbohydrates: 57.9g (8.5g sugars)
Fibre: 5.4g
Salt: 1.5g

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