Creamy Vegan Satay Noodles without Coconut

Vegan – Gluten Free Option – Coconut Free

These satay noodles are so quick to make and are full of nutritional ingredients. It is free from coconut milk/cream but still has all those delicious flavours known to a creamy satay sauce.

Peanut butter is a great source of protein. To add some more protein to the dish, cook up some scrambled tofu. Place the tofu over the top or through the noodles. I enjoy the tofu scrambled in this dish, but pan fried pieces of hard tofu is another great choice.

The great thing about this dish is the fact you can use your favourite noodles and veggies. It is so versatile and delicious!

It is also not too spicy and isn’t packed with herbs which is great for my kids. So, feel free to add some fresh chopped chilli and coriander to enhance those yummy flavours in the dish. My homemade video is below and shows how easy these delicious noodles are to make.

Ingredients

• 1 cup rice milk (any plant based)
• 1/3 cup peanut butter
• 1/2 tablespoon cornflour
• 3 tablespoons sweet soy sauce or GF soy sauce
• 1 tablespoon rice malt syrup/maple
• 2 tablespoon sweet chilli sauce
• 1 teaspoon crushed garlic
• 1 teaspoon crushed ginger
• Noodles of your choice 400g
• Sesame oil.
• Small Carrot, 2 Bok Choy, Small Zucchini, 1/2 Capsicum, 1 cup broccoli

Method

Cook your chosen noodles as per packet instructions.

Satay Sauce

In a blender place rice milk, peanut butter, cornflour, sweet soy sauce, rice malt syrup and sweet chilli sauce. Blend together for about 30 seconds until all ingredients are combined.

Place a wok/frypan on the stove on a medium heat. Pour in a good splash of sesame oil. Add the garlic and ginger. Stir for a minute until you can smell the ginger and garlic. Add in the vegetables (except for the bok choy). Stir them around for a few minutes. Add a little more oil if the veggies are sticking to the pan. The vegetables should be tender and a little raw. Add in the satay sauce mixture and stir around, turn down the heat and simmer for a couple of minutes. Add in the bok choy and stir for a couple of minutes.

If you like your vegetables tender, turn off the heat. If you prefer them well cooked, keep the satay vegetables on the heat for a few more minutes. Keep stirring them until you are happy with the softness of the veggies. You may need to add a little water if the mixture absorbs too much.

Add in the cooked noodles and mix through the satay vegetables. Serve with some pan fried/scrambled tofu if you want some extra protein.