Easy 15-Minute Peanut Satay Noodles

Name: Easy 15-Minute Peanut Satay Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 300 g 10.6 oz udon noodles (Japanese style); 100 ml 3.4 fl oz coconut cream (the solid part at the top of a can of coconut milk); 2 tbsp crunchy peanut butter; 1 tbsp rice vinegar; 2 tbsp tamari (or soy sauce); 1 tbsp coconut sugar (or brown sugar); 1 clove garlic; 1 tsp sesame oil; Juice of 1/2 lime; 1/2 thumb-sized piece of ginger; 1 bunch scallions; 200 g 7 oz smoked tofu; 250 g 7 oz of mushrooms of choice, we used oyster mushrooms; 2 tbsp tamari (or soy sauce); 1 red chilli; Handful of roasted peanuts or cashew nuts (roughly chopped)

This quick and flavourful dish combines the tangy zest of a peanut satay sauce with hearty udon noodles, making it a perfect weeknight meal that’s both satisfying and easy to prepare. The richness of the sauce perfectly complements the tofu and mushrooms, offering a delightful balance of flavours.

Takes 15 minutes

Serves 3

Ingredients

300 g 10.6 oz udon noodles (Japanese style)

For the Peanut Satay Sauce:

100 ml 3.4 fl oz coconut cream (the solid part at the top of a can of coconut milk)
2 tbsp crunchy peanut butter
1 tbsp rice vinegar
2 tbsp tamari or soy sauce
1 tbsp coconut sugar or brown sugar
1 clove garlic
1 tsp sesame oil
Juice of 1/2 lime
1/2 thumb-sized piece of ginger

For the Veg

1 bunch scallions
200 g 7 oz smoked tofu
250 g 7 oz of mushrooms of choice, we used oyster mushrooms
2 tbsp tamari or soy sauce
1 red chilli

For the Garnish

Handful of roasted peanuts or cashew nuts roughly chopped

Instructions

Prepare the noodles:

Cook the 300g of udon noodles according to the package instructions. Once cooked, drain, rinse and set aside.

Make the satay sauce:

In a small bowl, combine 100ml coconut cream, 2 tbsp crunchy peanut butter, 1 tbsp rice vinegar, 2 tbsp tamari, 1 tbsp coconut sugar, 1 tsp sesame oil, and the juice of 1/2 lime. Grate 1/2 thumb-sized piece of ginger and the clove of garlic into the sauce and stir well to combine.

Prepare the vegetables:

Slice 1 bunch of scallions, chop the mushrooms into long strips, and finely dice the red chilli. Cut the tofu into small cubes that are approx 1.5cm cubed. Finely dice the coriander and peanuts for garnish.

Cook the vegetables:

Add 1 tbsp of oil to a large pan over a high heat, add the mushrooms and cook for 4-5 minutes, stirring regularly, until the mushrooms start to golden and char. Add the scallions, tofu and the red chilli and cook for a further 2 mins. Add the tofu along with 2 tbsp of tamari and cook for another 1 minute.

Mix with noodles:

Add the drained noodles to the pan along with the sauce and mix well. Toss everything together until the noodles are evenly coated and heated through.

Garnish and serve:

Serve the noodles garnished with a handful of roughly chopped roasted peanuts or cashew nuts.
Enjoy this vibrant and nutritious meal that brings a touch of Asia to your dining table with minimal effort and maximum flavour!

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