Satay noodles (vegan)

Name: Satay noodles (vegan)
Total time: 900 s
Yield: 2 servings
Cuisine: British
Ingredients: 4 tablespoons smooth peanut butter; 2 tablespoons dark soy sauce; 1 teaspoon dried chilli flakes; Juice of 1 unwaxed lime; 1 tablespoon sunflower oil; Handful sugar snap peas, halved; 1 small carrot, finely slices; 2 spring onions, chopped; 2 packs ready-to-wok noodles (egg free); 2 teaspoons white sesame seeds; Small handful of coriander; 1 red chilli, deseeded and finely sliced

Issy @Issy

From 15 Minute Vegan

Optional: add some cooked vegan nuggets to the mixture for some extra protein

From 15 Minute Vegan

Optional: add some cooked vegan nuggets to the mixture for some extra protein

Issy @Issy

From 15 Minute Vegan

Optional: add some cooked vegan nuggets to the mixture for some extra protein

From 15 Minute Vegan

Optional: add some cooked vegan nuggets to the mixture for some extra protein

Saved

Ingredients

15 mins

2 servings

For the sauce
4 tablespoonssmooth peanut butter
2 tablespoonsdark soy sauce
1 teaspoondried chilli flakes
Juice of 1 unwaxed lime
For the noodles
1 tablespoonsunflower oil
Handfulsugar snap peas, halved
1small carrot, finely slices
2spring onions, chopped
2 packsready-to-wok noodles (egg free)
2 teaspoonswhite sesame seeds
Small handful of coriander
1red chilli, deseeded and finely sliced

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Steps

15 mins

1

To make the sauce, whisk together the peanut butter, soy sauce, chilli flakes and 200ml (1 cup) cold water in a bowl. Whisk in the lime juice to form a smooth paste.
2

For the noodles, heat the oil in a wok over high heat. Throw in the vegetables and stir-fry for 5 mins. Add the noodles to the wok, pour in the peanut sauce and stir-fry for another 3 minutes.
3

Sprinkle over with sesame seeds, coriander and chilli. Then serve.