Introducing the BEST 15 minute Speedy Satay Sauce Noodles!
This easy peanut butter based noodle dish is absolutely rammed full flavour. You will be shocked that it’s actually gluten, dairy, egg and refined sugar free!
If you love Thai food then trust me you’re going to absolutely LOVE this recipe and how quick and easy it is to create.
And at roughly £5 for 2 portions it will become a favourite midweek dinner when short for time!
You’re going to LOVE these Satay Sauce Noodles as they’re:
- Super Easy
- Ready in 15 mins
- Colourful
- Healthy
- Tasty
- Roughly £2.50pp
- Gluten free & Vegan
Using these simple ingredients you can buy from most supermarkets.
So if you hadn’t guessed by now I love the flavours in Thai food and I also make any excuse to use peanut butter in my recipes!
I have created a 15 Minute Vegan Pad Thai and 2 Thai curries on the blog already Vegan Thai Tofu Curry and a Veggie Thai Green Curry
The flavour this peanut butter satay sauce packs with only 5 ingredients is so impressive and best of all it’s ready in about 1 minute.
The veg you can use in this healthy dinner is so flexible meaning you could add any veg you have lying around at home. Simply frying them together for 5 minutes before adding the homemade satay sauce and noodles.
If you try these Speedy Satay Sauce Noodles let me know!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
Give them a try, can’t wait to hear what you think!
Speedy Satay Sauce Noodles
Ingredients
- 1 red onion finely diced
- 1 garlic clove finely diced
- 2 thumb sized piece of ginger finely diced
- 1 carrot finely chopped
- 1 broccoli head chopped into small florets
- 1 pepper sliced
- 1 lime
- handful fresh coriander (optional)
- 2 tbsp peanut butter
- 2 tbsp tamari
- 1 tsp sesame oil
- 200 g rice noodles
Instructions
- First chop up the veg as instructed above
- Heat a pan with sesame oil adding in the onion, garlic, ginger, carrot, pepper, broccoli and fry for 5 minutes until softening
- Meanwhile place your rice noodles on a boil (follow packet instructions)
- To a small mixing bowl add the peanut butter, tamari, sesame oil along with the juice of 1/2 a lime and 1 tbsp water (add more if it’s not liquid enough)
- Simply drained and add the cooked noodles to the pan along with a handful of freshly chopped coriander (optional) and the remaining 1/2 juice of lime and mix
Notes
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
5 comments
I love this tasty meal. I’ve shared with my son who is at university as he’s started cooking real food!
LOVE that Bev, thank you!
I tried this today. It took me a bit more than 15 minutes. But it was delicious!
I had to make a few adaptations. I substituted tahini for part of the peanut butter because – I can’t believe it – there was no more peanut butter in the pantry. I reduced the amount of red pepper because of personal preference. I used shirataki noodles and mung bean noodles because that is what I had available.
10/10 will make again
Thank you BJM 🙂 so pleased you enjoyed it with those changes and thanks for sharing your feedback!
I made this a while ago and indeed is so umami!