5 from 5 votes

Crunchy Veggie Satay Noodles

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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 mins
Cook Time: 20 mins
Total Time: 25 mins
£0.98
Makes: 6
mains
Asian
crunchy noodles, satay noodles, veggie satay

 

Crunchy Veggie Satay Noodles

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5 from 5 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£0.98
mains
Asian
crunchy noodles, satay noodles, veggie satay
Servings: 6
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)
  • 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
  • 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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