Spicy Satay Noodles
A delicious satay themed vegetable dish made with coconut milk, garlic & ginger
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Ingredients
- 1 tbsp organic extra virgin olive oil
- 100 g tenderstem broccoli cut into 3cm long pieces
- 100 g sugar snap peas
- 250 g Biona organic wheat asia noodles
- 1 tbsp Biona organic tamari soya sauce
Satay Sauce
- 1 tbsp organic extra virgin olive oil
- 1 tbsp organic chilli flakes
- 2 cloves garlic finely chopped
- 1 thumb ginger finely chopped
- 1 shallot finely chopped
- 400 ml organic coconut milk
- 1 tsp organic coconut palm sugar
- 1 tbsp Biona organic tamari soya sauce
- 1 tbsp organic peanut butter
- 2 tbsp Biona organic lime juice
Instructions
- To make the satay sauce, fry the chilli, garlic, ginger and shallot in oil for 3 minutes.
- Add the coconut milk, coconut palm sugar, lime juice, tamari soya sauce and peanut butter. Gently heat for 5 minutes taking care to not boil the coconut milk so that it doesn’t split.
- Blend with a stick blender and put aside.
- Cook the noodles according to the packet instructions.
- In a wok, fry the broccoli and sugar snap peas in oil for 2 minutes before adding the tamari soy sauce. Add the cooked noodles and a few tablespoons of the satay sauce.
- Serve topped with spring onion, a wedge of lime with the remainder of the sauce on the side.
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A really delicious spicy noodle dish