Spicy Satay Noodles Recipe

This is a delicious satay themed vegetable dish made with coconut milk, garlic & ginger. There is nothing more satisfying than a satay sauce and this light alternative is a great one to try.

This recipe can easily be made gluten free by using gluten free soy sauce and rice noodles.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Lunch, Main Course, Side Dish, Snack

Cuisine American, Chinese, French, Indian, Italian, Japanese, Mediterranean, Mexican

Keyword Spicy Satay Noodles

Diet Dairy Free, Vegan, Vegetarian

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.