Satay Noodles
This post is in collaboration with Our Place
This is a dish we make once a week without a doubt. It takes under 20min to make, it's so incredibly delicious, but also healthy and a great way to eat a whole lot of veggies in one go!
We like to use those thick rice noodles, but you can use any noodles you'd like, soba would work great here, and be even quicker, Udon, or vermicelli, any that you fancy!
This sauce is so versatile, we use a version of it as a dipping sauce for summer rolls, which is also a staple of ours when we have lots of fresh veggies on hand.
This version with the noodles is soooo deliciously creamy and morish, I love to make it with crispy tofu and lots of vibrant crunchy veggies.
I got to cook this meal with the brilliant Always Pan and Perfect Pot from Our place. We have been using the Always pan for a few months now, and it has revolutionized what we use in our kitchen. Living in a small London flat, you need to be very picky with what you bring into your home, and particularly the kitchen. The Always pan is an 8 in 1 pan, you can use it as a frying pan, saute pan, steamer, skillet, saucepan, non-stick pan, it also has a spatula and an integrated spoon rest... It has it all! and recently they've come out with the Perfect Pot, which once again replaces all the pots you've ever had, it is a stockpot, Dutch oven, saucepot, roasting rack, steamer, strainer, braiser... If I needed to save even more space I could literally do everything I need with these two items only.
Not only can they do anything, they're also super cute and come in beautiful colors. For someone who likes aesthetically pleasing items in the home, these two are a must.
Here are some of my favourites below..!
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Now here's the recipe for the noodles with satay sauce!
Ingredients (serves 3 - or 2 very hungry people!)
The Sauce :
3/4 cup of PB (you can also use half PB, half tahini)
4 tbsp of tamari or soy sauce
2 tsp liquid smoke (or 1 tsp of mild smoked paprika)
1 or 2 cloves garlic (2 if they’re small!)
knob ginger
juice of 1 lime (can be replaced by lemon juice)
3 tbsp of rice vinegar
1/4 cup of water (depending on desired consistency, add a little at a time)
1 tbsp of maple syrup
1 tsp of hot sauce or chilli flakes (optional : only if you like it spicy!)
The Rest :
1 pack of rice noodles (200g)
2 medium peeled and julienne carrots
1/2 napa cabbage
200g of mangetout
1 clove of garlic
450 g smoked tofu
(You can use this recipe with any vegetables you have, we often add red peppers, courgette, red cabbage, green beans, dark kale...)
Method :
Place all the sauce ingredients into a blender and blend on high for a min or so, until the sauce is smooth.
Taste and adjust to taste, depending on your personal preference you might like it sweeter (add more maple syrup) or saltier (add a little more tamari/soy sauce) more sour (add more rice vinegar or more lime juice!) Make it your own! ( you can also easily make this sauce with no blender, just in a bowl using a whisk, if you do this, just simple thinly grate your ginger and crush your garlic, add all ingredients together and whisk together until smooth)
Boil your rice noodles in a pot on the side, following packet instructions, once cooked, rinse in cold water, set aside.
Fry your cubes of smoked tofu in avocado oil, until crispy and golden.
Sauté your veggies in a little oil, for 3 to 5 min or until they start to soften but keep their bite, starting with the carrots first and adding the mangetout last (or whatever veggies you're using)
Mix the sauce in with the noodles, serve in bowls, add veggies and tofu on top, sprinkle with some sesame seeds, a drizzle of lime, and some seaweed sprinkle if you have any.
Bon Appetit!
