Bryn is back with another quick and tasty recipe for you to try this Meat Free Monday! These satay sesame noodles are perfect for a week-day tea as it requires just a handful of ingredients and 15 minutes of your time. And when peanut butter is involved, what’s not to love?
- 1 x nest wholewheat noodles
- 25 g of chilli jam
- One red onion
- 15 ml of soy sauce
- 1 lime
- 10 g of coriander and mint
- 1 carrot
- Sesame seeds
- 26 g of peanut butter
Boil a kettle! Place your noodles into a pan and then pour boiling water in until fully submerged. Boil over a high heat for 5-7 minutes. Then drain the water and leave the noodles.
To make this dish vegan, use rice noodles rather than egg – though note they will need less cooking time!
Cut up your red onion how you like them. Some like them sliced, some like it chopped roughly. Go wild! Live a little! Chop how you want!
Once chopped, heat a wide based pan with a fair bit of vegetable oil over a medium heat. Add the onion with a pinch of salt for 2-3 minutes.
If you’re a fan of spice this is a good stage to spice it up! Add some chilli flakes, turmeric or chilli powder to the mix.
Once the onions have finished cooking, take them off the heat but leave them in the pan.
For the mint leaves, make sure you remove the stalks as these aren’t the nicest thing to eat. Grate your carrots and chop your lime in half.
Combine your peanut butter, chilli jam, 1tsp of sugar and 3tbsp’s of boiled water in a small bowl. Then add your soy sauce and juice half of the lime.
Stir it all together till it’s a lovely little Satay Sauce!
Mix It All Together
Go ahead and put all ingredients into the original saucepan and pop the heat up to a medium. Mix everything together for a minute.
Finally, pour it out into a bowl and pour some sesame seeds on top!
Don’t forget to wash up! No one likes a messy flatmate.
Missed last weeks Meat Free Monday recipe? Check out Bryn’s mushroom Risotto!
About the Author: Bryn Richards studies BA Theatre Studies at the University of York