Recipes
Recipes

Peanut satay noodles

Tender noodles and crunchy veg in a creamy, nutty sauce

Tender noodles and crunchy veg in a creamy, nutty sauce

starstarstarstarstar
(21 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Nutritional Information

Each 387g serving contains

Energy
1683kj
402kcal
20%
Fat
12.8g
Med
18%
Saturates
5g
Med
25%
Sugars
10.4g
Med
12%
Salt
0.93g
Med
16%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
435kj/104kcal

Ingredients

1tsp sesame oil

1 bunch spring onions, finely sliced

2cm piece ginger, peeled and finely chopped

2 cloves garlic, finely sliced

1 red chilli, chopped (optional)

2tbsp crunchy peanut butter

200ml Asda Reduced Fat Coconut Milk

250g pack dried egg noodles

1 cucumber, halved and cut into diagonal slices

3 carrots, peeled and grated

Juice and zest 1 lime

2tbsp chopped coriander, plus a few whole coriander leaves, to garnish

1tbsp sesame seeds, to garnish

Method

1
Heat the oil in a large frying pan or wok, on a medium setting. Cook the spring onions, ginger, garlic and chilli (if using) for 2 minutes.
2
Stir in the peanut butter and coconut milk. Simmer for 10 minutes.
3
Meanwhile, cook the noodles according to the pack instructions.
4
Increase the heat, add the noodles, toss and cook for 5 minutes until hot. Stir through the cucumber, carrots, lime juice and zest and chopped coriander.
5
Divide between 4 bowls and serve immediately, garnished with the coriander leaves and sesame seeds.