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You are here: Home / season / summer / February / Satay vegetables with noodles

Satay vegetables with noodles

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Satay vegetables with noodles
 
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Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
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.
Author: Rachel
Cuisine: Asian
Serves: 2-3
Ingredients
  • Sauce
  • 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
  • Vegetables
  • 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.
Instructions
  1. Put all the sauce ingredients in a heatproof jug and mix well.
  2. Heat 1 Tbsp water in a pan with the leek or onions.
  3. Saute over a medium heat stirring occasionally for five minutes, adding a little more water if it starts to stick.
  4. Add the chilli (if using) and mixed vegetables to the pan and continue to cook for another five minutes, stirring from time to time.
  5. Add the greens and continue cooking until the greens soften, another five minutes or so.
  6. Pour the sauce from the jug over the vegetables in the pan.
  7. Rinse the jug with an extra ½ cup of boiling water from the kettle and add to the pan.
  8. Stir to combine and continue cooking until the sauce is simmering, adding a little hot water if the vegetables need it.
  9. Serve over noodles garnished with coriander and sprinkled with chopped, toasted peanuts.
3.5.3208

 

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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