Veggie Satay Noodles (HC)
Ingredients
2x50g nests of whole wheat egg noodles / brown rice noodles
1 tsp olive oil
½ small onion, thinly sliced
1 tsp fresh ginger, grated
1 garlic clove, crushed
½ chilli, finely sliced (optional)
½ red pepper, thinly sliced
80g beansprouts
½ large carrot, thinly sliced
1 pak choi, sliced
¼ tsp chilli powder
½ ground turmeric
¼ ground cumin
1 tbsp soy sauce
½ tbsp fish sauce (or vegetarian alternative)
1 tbsp smooth peanut butter
1 tsp cornflour
100ml milk
Juice of ½ lime
1 tbsp fresh coriander, chopped
Pinch of dried chilli flakes (optional)
Instructions:
Cook the noodles in a pan of boiling water for 4 minutes, then drain and rinse in cold water to stop further cooking.
While the noodles are cooking, add olive oil to a wok or large frying pan over a medium heat.
Add the onion, ginger, garlic and fresh chilli and saute for 2-3 minutes until soft.
Add the red pepper, bean sprouts, carrot and pak choi and cook for a further 2-3 minutes.
In a mixing bowl, combine the chilli powder, turmeric, cumin, soy sauce, and fish sauce. Add the peanut butter to the bowl along with the corn flour, milk and lime juice and mix well.
Add the noodles to the vegetables and stir until combined.
Pour over the sauce, making sure to stir thoroughly until the vegetables and noodles are coated and cook for 2-3 minutes to thicken the sauce.
To serve, add to a bowl and sprinkle over chopped coriander and chilli flakes.
Top Tip
This recipe makes 2 portions, pop 1 in the freezer for another time.
Recipe Adjustments
The pak choi can be replaced with shredded cabbage.
