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Vegan Satay Noodles

Vegan Satay Noodles

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5 from 33 reviews

  • Author: Sonja Goeden
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Diet: Vegan

Description

You know this craving when only deliciously peanutty Vegan Satay Noodles will do?
The creamy umami, slightly sweet with a bit of spice sauce, that just feels so incredibly cozy like a hug on a plate. Add to it the fact that peanuts give you a good bit of protein and join the whole thing up with lots of veggies in different forms and you have yourself a dinner that’s as quick as it is good for you.

Ingredients

Units Scale

Sauce

  • 1/4 cup peanut butter (I used smooth)
  • 2-3 tbsp soy sauce or coconut aminos
  • 1-2 tbsp black rice vinegar (or balsamic vinegar)
  • 1 tbsp sweet chili sauce (or any other hot sauce you enjoy)
  • 1 tbsp maple syrup or honey
  • 1 clove garlic (minced)
  • 2 tsp ginger (grated)
  • 2 tbsp Oil (for frying. I used groundnut.)

Veggies and Noodles

  • 7 oz (200g) noodles (I used medium egg noodles)
  • 1 zucchini (spiralised or thinly sliced)
  • 3 carrots (spiralised or julienned)
  • 1/4 red cabbage (thinly sliced)
  • 7 oz (200g) tenderstem broccoli (dry ends cut off)
  • 1 red pepper (julienned)
  • 3 spring onions (thinly sliced)
  • 1 tbsp peanuts, roasted and chopped (optional)
  • 1 tbsp sesame (optional)

Instructions

  1. Prepare all your vegetables as per the ingredient list and set them aside while you make the peanut sauce.
  2. In a small bowl, mix together the peanut butter, soy sauce or coconut aminos, black rice vinegar (or balsamic), sweet chili sauce, maple syrup or honey, minced garlic, and grated ginger to make the sauce. Set aside.
  3. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Before draining, reserve some of the cooking water for later use.
  4. In a wok or large pan, heat a bit of groundnut or olive oil over medium heat. Add the minced garlic and grated ginger, stirring until fragrant but not browned.
  5. Add the shredded cabbage to the wok, followed by the tenderstem broccoli, and stir-fry for 2-3 minutes until slightly softened.
  6. Add the remaining vegetables (zucchini, carrots, red pepper) to the wok and quickly stir-fry until hot, but still crisp with a bit of bite.
  7. Add the cooked noodles to the wok, then pour the satay sauce over the noodles and vegetables. Stir well, thinning the sauce with a bit of the reserved noodle cooking water until it reaches a creamy consistency.
  8. Taste the noodles and adjust the seasoning according to your liking.
  9. Serve the vegan satay noodles in a large deep plate, topped with sliced spring onions, chopped roasted peanuts, sesame seeds, fresh herbs, and optionally, some chili crisp for extra heat.

Equipment

Notes

How to Store

Leftovers keep well in the fridge for up to 3 days and are fantastic cold as a salad. I always make a big portion to have a healthy and delicious dinner for my workdays.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, lunch, Main Course
  • Method: Wok
  • Cuisine: Asian, Fusion

Nutrition

  • Calories: 242
  • Sugar: 9
  • Sodium: 548
  • Fat: 6
  • Saturated Fat: 1
  • Carbohydrates: 40
  • Fiber: 4
  • Protein: 9

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/vegan-satay-noodles/