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!
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
4tbspof crunchy peanut butter(£1.09)
250gegg noodles(£0.49)
3courgettes(£1.09)
1½tbspsoy sauce(£0.45)
50gspring onions(£0.60)
75gunsalted cashews(£1.29/2)=(£0.65)
2limes(£0.97)
1tin coconut milk(£0.59)
Cupboard Essentials
1tbspolive oil
1½tbspof curry powder
400mlvegetable 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!
