Vegetable Satay Noodles | Vegan


This is one of my go-to meals. I'm a sucker for a noodle dish and anything peanut butter flavoured, which must be why this is one of my favourites!

I recommend using a smooth and creamy peanut butter as it will help combine the sauce easier. If you're not a fan of spice (I'm a huge spice lover) then you could opt for olive oil. However, I highly recommend chilli oil for that spicy kick.

I use broccoli, aubergine, red pepper and baby corn, however, you could use whatever vegetables you like! other great options could be carrots, courgettes and peas!


Serves: 1-2

You will need:

- 2 heaped tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp sriracha
- Juice from 1/2 a lime
- 1/4 cup water
- 2 tbsp chilli oil
- 2 garlic cloves
- 1/2 onion
- Lots of veggies (I used some broccoli, aubergine, red bell pepper and baby corn)
- Noodles


1. In a bowl, combine the peanut butter, soy sauce, maple syrup, sriracha and lime juice. Mix to combine and then add the water, and mix again.
2. Chop up all of your vegetables.
3. In a pan on medium heat, add the chilli oil. Once hot, add the garlic and onion. Cook for a couple of minutes before adding your chopped vegetables of choice. Cook for about 5 minutes.
4. Pour the sauce into the pan and mix to coat all of the vegetables.
5. Add your cooked noodles and mix everything around so the noodles are coated nicely and then finally serve.

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