Satay vegetables with noodles
This is a week-day staple that changes through the seasons depending what's growing or can be made with frozen vegetables for a quick dinner. Using jarred garlic and ginger saves time too. The sauce has quite a few ingredients but they're worth having in your pantry.
- 50g peanut butter mixed with ½ cup boiling water
- 1 Tbsp soy sauce
- 1 Tbsp sweet chilli sauce
- 1 Tbsp rice wine vinegar or juice of a lemon
- 1 Tbsp Chinese cooking wine, cooking sherry or white wine
- 1 tsp tamarind paste
- Thumb sized piece of fresh ginger, peeled and grated or 1 tsp grated ginger from a jar
- 1 clove garlic, crushed or 1 tsp crushed garlic from a jar
- 150g leeks or spring onion finely sliced or diced brown onion
- 1 fresh chilli, seeds removed, finely sliced (optional)
- 2 cups of mixed fresh or frozen vegetables (capsicum, diced, carrot, pumpkin, zucchini or daikon, julienned, green beans, corn)
- 1 cup greens such as finely chopped pak choi, shredded cabbage or kale or broccoli cut into bite sized pieces
- 1 cup frozen peas
- To Serve
- Udon, soba or rice noodles
- Fresh coriander, finely chopped
- 30g raw peanuts, toasted for 5 minutes in a dry pan or in the oven.
- Put all the sauce ingredients in a heatproof jug and mix well.
- Heat 1 Tbsp water in a pan with the leek or onions.
- Saute over a medium heat stirring occasionally for five minutes, adding a little more water if it starts to stick.
- Add the chilli (if using) and mixed vegetables to the pan and continue to cook for another five minutes, stirring from time to time.
- Add the greens and continue cooking until the greens soften, another five minutes or so.
- Pour the sauce from the jug over the vegetables in the pan.
- Rinse the jug with an extra ½ cup of boiling water from the kettle and add to the pan.
- Stir to combine and continue cooking until the sauce is simmering, adding a little hot water if the vegetables need it.
- Serve over noodles garnished with coriander and sprinkled with chopped, toasted peanuts.