Satay noodles
- Published: 31 May 17
- Updated: 18 Mar 24
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.
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
- Calories
- 552kcals
- Fat
- 26.5g (5.4 saturated)
- Protein
- 17.9g
- Carbohydrates
- 57.9g (8.5g sugars)
- Fibre
- 5.4g
- Salt
- 1.5g
delicious. tips
For extra texture, you could use crunchy peanut butter instead of smooth.
Make this up to 2 hours ahead and serve it cold as a salad.
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