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Peanut Noodles with Roasted Soy Vegetables in a pan with chopsticks with lime wedges, mint with 2 small bowls of peanuts and spring onions.
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5 from 10 votes

Veggie Satay Noodles

These veggie satay noodles are yummy and vegetarian-friendly! They’re healthy, flavourful, easy, and ready in only 30 minutes; great for weeknight meals.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: mains
Cuisine: Asian
Servings: 5
Calories: 427kcal
Cost: £1.19

Ingredients

  • 250 g chestnut mushrooms, cut into quarters (£0.80)
  • 2 heads of broccoli, cut into florets (£0.65x2)= (£1.30)
  • 1 aubergine, cut into cubes (£0.85)
  • 50 g spring onion, thinly sliced (£0.50)
  • 250 g egg noodles (£1.15)
  • 50 g roasted peanuts, coarsely chopped (£0.54)
  • ½ lime, cut into wedges (£0.25)
  • Fresh mint, leaves removed from tough stem (£0.55)

Cupboard Essentials

  • 2 tbsp olive oil
  • 3 tbsp peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp rice-wine vinegar
  • 700 ml vegetable stock
  • 1 tbsp cornflour
  • 1 tsp red pepper flakes
  • Salt

Instructions

Preheat oven to 180°C

  • Start by placing the chopped veg onto a baking tray. I used two trays to ensure the veggies weren’t overcrowding each other, as this would prevent charring/ crispiness. Drizzle 1 tbsp of olive oil and a drizzle of soy sauce (around a tbsp) over the veggies. Toss to evenly coat and pop in the oven for 20-25 minutes, or until golden brown.
  • To a large non-stick frying pan, add the sliced spring onion (reserve the greener end for garnish) and a pinch of red pepper flakes and salt with a tbsp of olive oil. Gently fry for around 4 minutes.
  • To that, add the peanut butter, soy sauce and vegetable stock, stirring constantly whilst slowly pouring the stock into the pan. Bring up to a low simmer whilst cooking the egg noodles for around 2 minutes.
  • Add the rice wine vinegar to the peanut sauce and stir in the cornflour mixed with a splash of water, before transferring the half cooked egg noodles into the frying pan to continue to cook within the sauce.
  • When the roasted veg is ready, stir in around a ⅓ of the veggies into the sauce, serving the other ⅔ as a side/garnish. Garnish with the reserved spring onion, crushed roasted peanuts, fresh mint. Serve with a squeeze of lime.

Notes

  • Help this veggie satay go more smoothly by prepping the ingredients before beginning the cooking process. You can avoid burning elements by having everything chopped and measured out.
  • Fully cooking the noodles can lead to a mushy texture. Only cook the egg noodles about halfway for the best results, as they’ll cook more in the frying pan.

Nutrition

Calories: 427kcal | Carbohydrates: 66g | Protein: 17g | Fat: 16g