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    5 from 6 votes

    Crunchy Veggie Satay Noodles

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    Mimi Harrison Posted on Updated on
    Try these spicy Crunchy Veggie Satay Noodles with the delicious peanut/coconut milk satay sauce. It's fresh, satisfying and full of crunch – minimal effort and maximum taste!
    Prep time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    £0.98
    Makes: 6
    mains
    Asian

    Crunchy Veggie Satay Noodles

    by Mimi Harrison
    Print
    5 from 6 votes
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    £0.98
    mains
    Asian
    Servings: 6
    Close up shot of bowl of vegetable noodles with crunchy vegetables
    MetricUS Standard
    Try these spicy Crunchy Veggie Satay Noodles with the delicious peanut/coconut milk satay sauce. It's fresh, satisfying and full of crunch – minimal effort and maximum taste!

    Ingredients

    • 4 tbsp of crunchy peanut butter (£1.09)
    • 250 g egg noodles (£0.49)
    • 3 courgettes (£1.09)
    • 1½ tbsp soy sauce (£0.45)
    • 50 g spring onions (£0.60)
    • 75 g unsalted cashews (£1.29/2)=(£0.65)
    • 2 limes (£0.97)
    • 1 tin coconut milk (£0.59)

    Cupboard Essentials

    • 1 tbsp olive oil
    • 1½ tbsp of curry powder
    • 400 ml vegetable stock
    • Chilli flakes

    Method

    • Start by rinsing the spring onions. Chop them in half, dividing the greener half and the lighter half of the onion.
    • Slice the green half on a bias (diagonally), setting aside to use as a garnish and slice the white half regularly to add to the sauce.
    • In a large saucepan, add the sliced onion along with a tbsp of olive oil. Gently fry for around 4 minutes.
    • After 4 minutes, add the curry powder and fry for a further minute.
    • Add the peanut butter, soy sauce, a pinch of salt and the juice of a whole lime to the saucepan. This will be a very thick mix so add a splash of coconut oil to combine on a low heat.
    • Once combined, slowly stir the coconut milk in as you whisk to form the satay sauce. Once combined, add 400ml of vegetable stock.
    • Reduce to a low simmer, timer set to 15 minute. Meanwhile, spiralise the courgette so it’s ready to blanch.
    • When there is 5 minutes left on the timer, add the noodles to a saucepan and bring to a boil for 3 minutes.
    • Remove before they’re completely cooked and add the sauce so they can finish cooking with the sauce.
    • Blanch the courgette for 1 minute before transferring to the satay noodles.
    • Season with salt if necessary and plate up. To garnish, add some chopped cashews, the sliced spring onions we reserved earlier and some chilli flakes. Oo and a squeeze of lime!

    Nutrition

    Servings: 6 servings
    Fat: 25g
    Calories: 432kcal
    Carbohydrates: 39g
    Protein: 11g

     

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