Satay noodles

Satay noodles

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

If you’re a lover of peanut butter, this bowl of creamy noodles is designed for you. With the perfect balance of heat, salt, and bitters, you’ll have this on your table before you can run out to grab a hot box!

Ingredients

Quantity Ingredient

For the sauce

Quantity Ingredient
4 tablespoons smooth peanut butter
2 teaspoons dark soy sauce
1 teaspoon dried chilli flakes
1 unwaxed lime, juiced

For the noodles

Quantity Ingredient
1 tablespoon sunflower oil
handful sugar snap peas, halved
1 small carrot, finely sliced
2 spring onions, chopped
2 packs soft ready-to-wok noodles (egg free)
2 teaspoons white sesame seeds
small handful fresh coriander
1 red chilli, deseeded and finely sliced

Method

  1. 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.
  2. 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 a further minute.
  3. Sprinkle over the sesame seeds, coriander, and chilli. Serve immediately.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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