Satay Noodles


Peanut Sauce

  • 1 red onion
  • 1 tsp light brown sugar
  • 1/4 cup smooth peanut butter
  • 1 tin (400ml) coconut milk, chilled
  • 2 tbsp soy sauce + extra for topping
  • 1 tbsp maple syrup
  • 1 tsp dried chilli flakes
  • 1 tsp ground ginger

Everything else – use any veg – examples

  • 2 carrots
  • 1 red pepper
  • 125g (about 6) chestnut mushrooms
  • 140g wholewheat noodles


  1. Thinly slice the onion and fry in vegetable/coconut oil on medium heat. Once translucent, add the sugar and turn down the heat. Stir and cook until sticky and caramalised.
  2. Add the peanut butter, soy sauce, maple syrup, ginger and chilli. You can omit the chilli or add less if you don’t want the spice.
  3. Stir and then add the cream from the tin of the coconut milk a tbsp at a time. Turn back up the heat so it is gently simmering. You will end up using all of the cream from the coconut milk, add a little of the water if you want a thinner consistency.
  4. Meanwhile, fry the vegetables in a separate pan. Start with the carrots, then add the peppers and lastly the mushrooms. If you are adding tofu or seitan you may want to fry in a separate pan and then add to the vegetables.
  5. Boil some water in a saucepan and add the noodles. Cook according to packet instructions. I use wholewheat noodles that take 5 minutes.
  6. Once cooked, drain and put the noodles back in the saucepan. Add the satay sauce and stir until all the noodles are coated. Lastly, add the veg and stir.
  7. Serve and top with extra chilli, soy sauce and chopped scallions.