Curried Sate Noodles Recipe

Introduction

Curried sate noodles combine the rich flavors of peanut butter and curry with fresh vegetables for a quick, satisfying meal. This dish is perfect for a nutritious weeknight dinner that packs a punch of flavor and can be ready in under 30 minutes.

Ingredients

• 150g dried wholewheat noodles
• 2 tsp rapeseed oil
• 1 red pepper, halved, seeded and thinly sliced
• 1 carrot, cut into matchsticks (about 90g)
• 1 tbsp finely chopped ginger
• 3 garlic cloves, finely chopped
• 1 chilli, deseeded and finely chopped (optional)
• ½ tsp cumin seeds
• 1-2 tsp curry powder
• 2 ½ – 3 tbsp crunchy peanut butter
• 1 tbsp tomato purée
• 150ml vegetable stock, made with ½ tsp vegetable bouillon
• 100g frozen peas
• ½ lemon, juiced

Instructions

1. Step 1: Boil the noodles according to the package instructions. Once cooked, rinse them well under cold water to separate the strands and set aside.
2. Step 2: Heat the rapeseed oil in a wok or large sauté pan over high heat. Add the sliced red pepper, carrot matchsticks, ginger, garlic, and chilli if using. Stir-fry for about 5 minutes until the vegetables are softened.
3. Step 3: Add the cumin seeds and curry powder to the pan. Cook for about 30 seconds, stirring, until the spices become aromatic.
4. Step 4: In a small bowl, mix the peanut butter and tomato purée with the vegetable stock until you have a smooth sauce.
5. Step 5: Add the drained noodles and frozen peas into the wok with the vegetables. Pour over the peanut and tomato sauce and toss everything well to combine. If the mixture feels too thick or sticky, add a little water to loosen it.
6. Step 6: Squeeze in the lemon juice, toss once more, and serve immediately for the best flavor.

Tips & Variations

• For extra protein, add cooked chicken, tofu, or shrimp to the stir-fry.
• Adjust the curry powder quantity to suit your taste—milder or spicier depending on preference.
• If you don’t have wholewheat noodles, rice noodles or egg noodles work just as well.
• Use crunchy peanut butter for added texture or smooth for a creamier sauce.
• Swap frozen peas for edamame beans or snap peas for a different green crunch.

Storage

Store any leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened. This dish is best enjoyed fresh but reheats well for a quick lunch or dinner.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is already vegan if you use vegetable stock. Just ensure your curry powder and peanut butter contain no animal-derived ingredients.

How can I make the noodles less sticky?

Rinsing the cooked noodles under cold water helps separate the strands. Tossing them with a small amount of oil before adding to the sauce can also prevent sticking.