Veggie satay noodles
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Veggie satay noodles
These flavour-packed noodles make a quick and moreish veggie main
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
667Kcal
Fat
31gr
Saturates
5gr
Carbs
73gr
Sugars
16gr
Fibre
9gr
Protein
20gr
Salt
2.7gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 1 x 300g pack Oriental-style vegetable stir-fry
- 1 x 410g pack fresh egg noodles
- 1 x 31g pack fresh coriander, roughly chopped including the stems
- 2 tbsp roasted peanuts, chopped roughly
- 1 lime, cut into wedges
For the dressing
- 1 tbsp light olive oil or sunflower oil, for frying
- 1 tbsp light olive oil or sunflower oil
- 1 tbsp rice vinegar
- 2 tbsp crunchy peanut butter
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
Step by step
-
Put all the dressing ingredients in a screw-top jar or jug and shake or whisk vigorously until the peanut butter is well blended. Season with a pinch of salt and some ground black pepper to taste.
-
Heat 1 tablespoon of oil in a wok or large frying pan, add the vegetable stir-fry mix and toss well, cooking for just 2-3 minutes, then stir in the noodles and toss well with the vegetables for a further 2 minutes. Remove from the heat and tip in the dressing and most of the coriander. Mix everything together well. Divide the noodles between 2 serving bowls and top with the peanuts and the rest of the coriander, with the lime wedges to squeeze over as you eat.
