by Jaden | Asian, Main Course, Recipes, Rice/Noodles | 8 comments
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We’ve taken all the savory, nutty flavors of meat satay and made a vegetarian dish – Satay Noodles and Greens! With the help of my favorite cookbook of the year, The Medicinal Chef by Dale Pinnock.
Why These Satay Noodle Are So Good
- An addictive vegetarian noodle dish with Peanut Satay Sauce
- Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook
- 20 minute recipe, start to finish
Ingredients
- Dry rice noodles
- Cooking oil
- Leek
- Garlic cloves
- Chili pepper
- Shredded greens
- Hot water
- Chunky peanut butter
- Dark soy sauce
- Chinese Five Spice powder
- Kosher salt
How To Make These Satay Noodles – Step By Step
- Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We’ll be only using the white part of the leek (compost or use the green part to make broth). Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.
- Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).
- Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture
- Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.
What Is Satay?
Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesia is thought to be the true birthplace of satay, but the dish was carried to surrounding countries including Thailand, Malaysia, Singapore, and others. The most popular satayischickenor pork satay, but beef is also used as well astofu satay.
This recipe cuts out the meat but is still so delicious and filling!
An Easy Vegetarian Weeknight Meal
With fresh greens that we picked from our garden, Asian dried rice noodles and a simple stir-together sauce, it’s an easy, filling and healthy meal. Just 20 mins from pantry to table!
If peanut butter sandwiches and basic Asian pantry essentials are a staple in your household, you can probably make these Satay Noodles right now. The beauty of (most) stir fries is that there are no rules about what vegetables and proteins go into them. You can use what’s in your fridge, rather than specifically shopping for ingredients to make something.
Add Ins For This Satay Noodle Recipe
This recipe is a hearty and delicious vegetarians main. But if you want to add in some more goodies then go for it! Here are some ideas:
- Chicken
- Beef
- Tofu
- Broccoli
- Bell peppers
- Cilantro
Top Tips For Satay Noodles
- If you don’t have a wok you can use a wide bottomed pan.
- Make sure you have all your ingredients prepped before you fire up the wok – things move fast!
- You can add chicken or other protein – or keep it veggie.
- Make sure the wash the leek well, it’s many layers can hide pesky dirt!
Satay Noodles and Greens Recipe Video
Check Out These Other Delicious Satay Dishes
- Chicken Satay with Peanut Noodles
- Beef Satay Skewers with Habanero Peanut Sauce
- Hainanese Chicken Rice Recipe
- Chicken Satay
Have you tried this Satay Noodles recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Satay Noodles and Greens Recipe
Jaden Hair
We've taken all the savory, nutty flavors of meat satay and made a vegetarian dish - Satay Noodles and Greens! With the help of my favorite cookbook of the year, The Medicinal Chef by Dale Pinnock.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 411 kcal
Ingredients
- 8 ounces dry rice noodles
- 1 tablespoon cooking oil
- 1 large leek
- 2 garlic cloves thinly sliced
- 1 small green or red chili pepper minced
- 4 handfuls shredded greens such as cabbage, napa cabbage, bok choy and tatsoi
- 2 tablespoons hot water
- 4 tablespoons chunky peanut butter
- 2 tablespoons dark soy sauce or 2 tablespoons regular soy sauce + 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon sea or kosher salt
Instructions
Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We'll be only using the white part of the leek (compost or use the green part to make broth).
Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.
Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).
Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture.
Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.
Nutrition
Calories: 411kcalCarbohydrates: 69gProtein: 7gFat: 12gSaturated Fat: 2gSodium: 639mgPotassium: 241mgFiber: 3gSugar: 14gVitamin A: 495IUVitamin C: 26mgCalcium: 46mgIron: 2mg
Keyword peanut noodles, satay recipe, vegetarian noodles
Tried this recipe?Let us know how it was!
Legend image reprinted with permission fromThe Medicinal Chef© 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.
If there’s one book to add to your wishlist, this is it. Dale’s philosophy about food is that it should not only nourish your stomach, but should also heal your body.
Each recipe is accompanied by a little chart to highlight ailments the ingredients can help.
In this instance, Satay Noodles and Greens Recipe with the peanut-y sauce is great for:
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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mccandlessquilts on 1/30/17 at 11:05 am
This sounds so good. I have a problem though, my husband is allergic to peanuts. Have you ever tried the “peanut” recipes with almonds and almond butter? I have substituted them out on a few recipes, but not all are created equal. So I am asking for all who have loved ones with a peanut allergy.
Thank you for your attention to this message.Reply
Jaden on 1/30/17 at 11:44 am
Hi there! Yes, I sub with almond butter and almonds all the time. Cashew butter, too. (by the way, I’m a quilter too!)
Reply
John on 4/9/14 at 1:39 am
Looks flavourful 🙂
Reply
Dorach on 1/8/14 at 8:26 pm
Love seeing your blossoming vege patch. All that hard work pays off with your freshly picked veges,eh? Also love watching your cooking videos. Always inspires me to cook on days when I get the sluggish bug. 🙂
Reply
sabbir on 12/12/13 at 12:24 pm
yaaamee , So Delicious! I like asian Food Too much .
Reply
Laura @ Laura's Culianry Adventures on 12/9/13 at 11:43 am
Delicious! This looks so nourishing and filling during the holidays when most people eat so poorly.
Reply
Ashley Bee @ Quarter Life Crisis Cuisine on 12/8/13 at 1:15 pm
Omg my mouth is watering. I love food on a stick, hehe, AND peanut sauce, this looks incredible!
Reply
Dale Pinnock on 12/7/13 at 5:52 am
Heyyy…thank you SOOOO much for this. I love the satay greens recipe. Its really quite addictive. The sauce is great on a raw kale salad too! Im so thrilled that you love the book. Will hopefully be coming stateside soon to do some promo :o)
Thank you again x
Reply
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