Vegan Satay Noodles
Spicy, nutty and super easy noodles
What you need
- noodles
- tofu
- spring onions
- olive oil
- garlic cloves
- ginger
- red pepper
- chilli
- coconut cream
- peanut butter
- soy sauce
- maple syrup
- lime
- sugar snap peas
How to make vegan satay noodles
Drain, press and slice the tofu into cubes.
Put the noodles on to cook according to the packet instructions.
Thinly slice the spring onion and add to the pan with a dash of olive oil and fry for a few minutes.
Chop and add the garlic and ginger to the pan.
While that’s frying, chop up the pepper and then add to the pan along with the tofu, with a splash of water if needed.
Add in the rest of the ingredients and stir fry until cooked through.
When the noodles are ready, drain, rinse and add to the pan. Mix through with the vegetables and sauce. Add a splash of water if needed.
Serve with coriander and enjoy!
Use whatever vegetables you have, especially ones that have a nice crunch!
If allergic to nuts, switch out the peanut butter for tahini.
Try crumbling the tofu, rather than cubing it, for a different texture.
More noodle recipes
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Vegan Chicken Satay Noodles
Ingredients
- 200 g noodles (use rice noodles for GF)
- 200 g vegan chicken pieces
- 4 spring onions (Finely chopped or sliced)
- 2 tbsp olive oil
- 2 garlic cloves (finely chopped )
- thumb of ginger (chopped or grated)
- 1 red pepper (chopped )
- ½ tsp chilli flakes (add another ½ tsp if you like it spicy)
- 160 ml coconut cream
- 4 tbsp peanut butter
- 3 tbsp soy sauce (or tamari)
- 1 tbsp maple syrup
- lime (juice of )
- sugar snap peas (handful of)
- 2 tbsp coriander (chopped )
- 1 lime (cut into wedges )
- 50 g peanuts (roughly chopped (or sesame seeds as an alternative))
Instructions
- Cook the noodles on to cook according to the packet instructions, then drain and rinse under cold water to stop them sticking. Set aside.
- Meanwhile, heat 1 tbsp of the olive oil in a large non-stick pan or wok over medium-high heat. Add the vegan chicken and fry until lightly brown and crisp. Transfer to a plate.
- In the same pan, add another tbsp of the oil. Sauté the spring onion, garlic and ginger for about 1 minute, until fragrant.
- Add the red pepper and sugar snap peas. Stir-fry for 2–3 minutes until just tender-crisp, adding a splash of water if needed.
- Reduce the heat slightly, then add the coconut cream, peanut butter, soy sauce, maple syrup, lime juice , chilli flakes and the lightly browned chicken. Stir until smooth and gently bubbling.
- Add the noodles and grated carrot to the pan, tossing everything together until well coated in the sauce. Add a splash of water if needed to loosen the sauce.
- Top with fresh coriander, the remaining spring onions and a sprinkle of crushed peanuts or sesame seeds. Serve with lime wedges and enjoy!
Video
Notes
Nutrition
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6 comments
keir
5 stars!!! so quick and easy to make
Sharon
My seven and five-year-old kids both loved this, I’ve never made anything like it before. It really is quick, easy, and delicious! My daughter said, “Mom this is good! You should make this more often!” It’s so hard finding a recipe my kids love! Thank you!
Julia
This meal is basically the love of my live <3
amanda
Just made this for my dinner- so filling and tasty. Very rich so I think I will get 3 portions out of this. Will definitely make again.
Krissy
My 5 yr old and my husband and I all loved this recipe. It is so delicious 😋
Sharon
Coming back to say after 5 years my daughter still loves this recipe!