Cold Satay Noodles Recipes

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THAI SATAY NOODLES

This easy to cook dish can be knocked together very quickly if you use the pre cooked vacuum packed noodles if you can't find them just use regular udon or egg but cook and cool them first.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15



Thai Satay Noodles image

Steps:

  • In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
  • Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
  • Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
  • Serve with the basil leaves and peanuts sprinkled over.

Nutrition Facts : Calories 358.9, Fat 23.2, SaturatedFat 7.5, Cholesterol 21.8, Sodium 630.2, Carbohydrate 30.7, Fiber 3.4, Sugar 3.5, Protein 11.2

3 tablespoons crunchy peanut butter
3 tablespoons sweet chili sauce
100 ml thick coconut milk
100 ml vegetable stock
2 tablespoons soy sauce
300 g pre cooked noodles
2 tablespoons sesame oil
5 cm fresh ginger, grated
150 g broccoli florets
1 red pepper, deseeded and sliced
75 g baby corn, halved lengthways
50 g mange-touts peas, trimmed
3 garlic cloves, crushed
1/4 cup fresh basil
25 g roasted peanuts, chopped

CHICKEN SATAY NOODLES

This recipe is so quick and easy. It was given to me by a friend and it tastes just like chicken satay! -Salina Moore, Woodward, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15



Chicken Satay Noodles image

Steps:

  • Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.

Nutrition Facts : Fat 21 g fat (4 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 543 mg sodium, Carbohydrate 56 g carbohydrate, Fiber 10 g fiber, Protein 29 g protein.

12 ounces uncooked whole wheat spaghetti
1/3 cup peanut butter
1/4 cup water
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 tablespoons honey
2 teaspoons hot pepper sauce
1 garlic clove, minced
3 tablespoons peanut oil
5 cups fresh baby spinach, thinly sliced
2 cups shredded rotisserie chicken
1/2 cup shredded carrots
4 green onions, thinly sliced
1/4 cup chopped unsalted peanuts
2 tablespoons minced fresh cilantro

COLD SATAY NOODLES

Great Spicy Peanut flavor with a little sweetness,... Best at room temp so it's perfect for a Summer Side Dish or eat it as soon as you make it for a Winter warm up. Look up my homemade Curry Powder to make it exact. Add Thai Red Chili's or Chili Flakes if you want more heat.

Provided by Captain_67

Categories     Vegan

Time 20m

Yield 8-10 Sides, 8 serving(s)

Number Of Ingredients 10



Cold Satay Noodles image

Steps:

  • Cook Pasta in salted water, (1 teaspoon per quart/litre) for 8 minutes, stirring occasionally then drain.
  • While pasta is cooking, combine all ingredients (except 1/2 of the Green Onions) over medium/low heat & whisk until just combined.
  • Test for Heat & add Chili's if you like (I usually add 2 Thai Chili's).
  • When noodles are drained, add to Sauce, mix well, serve on platter or bowl with remaining Green Onions on top.

Nutrition Facts : Calories 566.4, Fat 26.5, SaturatedFat 10.9, Sodium 179.4, Carbohydrate 71.3, Fiber 4.7, Sugar 31.8, Protein 14.8

1 cup crunchy peanut butter
14 ounces coconut milk
1 tablespoon curry powder
1 tablespoon sesame seeds
2 teaspoons sugar
1 teaspoon toasted sesame oil
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
2 green onions, thinly sliced
13 ounces linguine (whole wheat best) or 13 ounces spaghetti (whole wheat best)

SATAY NOODLE SOUP

Prepare an easy veggie noodle bowl in 25 minutes with mostly storecupboard ingredients. A simple budget meal that's filling and vegan-friendly

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 10



Satay noodle soup image

Steps:

  • Mix together the soy, peanut butter, lime zest and juice, then set aside. Heat the oil in a pan over a medium heat, add ½ the spring onions, ½ the chilli, the garlic and a pinch of salt, and cook for 3 mins.
  • Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.

Nutrition Facts : Calories 708 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 2.4 milligram of sodium

1 tbsp soy sauce , plus extra to serve
2 tbsp peanut butter
1 small lime , zested and juiced
1 tbsp sesame oil , plus extra to serve
2 spring onions , sliced diagonally
1 red chilli , thinly sliced
1 garlic clove , crushed
25g creamed coconut
1 nest dried rice noodles
1 large carrot , cut into long ribbons with a vegetable peeler

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