All Recipes

Crunchy Veggie Satay Noodles

6
£0.98 Per Portion
25M

Ingredients

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

Cupboard Essentials

  • 1 tbsp olive oil
  • 1.5 tbsp of curry powder
  • 1 veggie stock cube
  • Chilli flakes

Method

  1. Start by rinsing the spring onions. Chop them in half, dividing the greener half and the lighter half of the onion.
  2. 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.
  3. In a large saucepan, add the sliced onion along with a tbsp of olive oil. Gently fry for around 4 minutes.
  4. After 4 mins, add the curry powder and fry for a further minute.
  5. 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.
  6. Once combined, slowly stir the coconut milk in as you whisk to form the satay sauce. Once combined, add 400ml of vegetable stock.
  7. Reduce to a low simmer, timer set to 15M. Meanwhile, spiralize the courgette so it’s ready to blanch.
  8. When there is 5 minutes left on the timer, add the noodles to a saucepan and bring to a boil for 3 minutes.
  9. Remove before they’re completely cooked and add the sauce so they can finish cooking with the sauce.
  10. Blanch the courgette for 1 minute before transferring to the satay noodles.
  11. 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!

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