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 mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: mains
Cuisine: Asian
Servings: 5
Calories: 427kcal
Cost: £1.19
- 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
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.
- 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.
Calories: 427kcal | Carbohydrates: 66g | Protein: 17g | Fat: 16g