Vegan satay noodles

vegan satay noodles bowl chopsticks

Pleased Wednesday people! How are you all doing? I’m still buried in my Photoshop submits the majority of the time, however the style is occurring perfectly, so it’s all great. From other highlights, this previous weekend we have actually handled to move our living-room redecoration one action even more as after practically 6 months of waiting, our window shutters have actually lastly gotten here.

We were both a bit concerned as we selected the self setup (and measurement) path and if you do not determine windows for a living, there is constantly a danger that you have actually determined something incorrect and the shutters will not fit. It ends up that we should have done an alright task as they did fit, whoop whoop, and we breathed a cumulative (consisting of Tina– who was monitoring from the opposite of the space) sigh of relief. They fit and they look respectable too– much far better than the drapes left by the previous owners. Now the only other thing we require to figure out is to discover a carpet and art for the walls and we can lastly pronounce our living-room completed. The restroom is up next …

Recipe-wise, I’m believing that despite the fact that spring appears to wish to come through the door, nights are still truly cold and Bristol a minimum of has been very windy these previous number of days, so a little convenience would not go wrong, best? I made a bowl of peanutty udon noodles that produces an ideal midweek banquet as it fasts and simple to prepare. It’s filling, velvety, with a warming hit of ginger and, if you are that method likely, it can be made oil-free too by just steaming the veggies rather of stir-frying them. I hope you’ll delight in and if you do, please be so kind regarding evaluate this dish on here– it assists my work reach more individuals.

PS: If you make my vegan satay noodles, do not forget to tag me on Instagram as @lazycatkitchen and utilize the #lazycatkitchen hashtag. I enjoy seeing your handles my dishes!

vegan satay noodles ingredients board

vegan satay noodles ingredients cut noodles

vegan satay noodles sauce

vegan satay noodles wok

vegan satay noodles side

vegan satay noodles bowl

  • serves: 2-3
  • preparation: 15 minutes
  • cooking: 15 minutes



  • 60 g/ 1/4 cup peanut butter (smooth preferably)
  • 35 ml/ 2 1/2 tablespoon all function soy sauce (or tamari for GF variation)
  • 20 ml/ 4 tsp rice wine vinegar or lime juice
  • 15 ml/ 1 tablespoon maple syrup
  • 1-2 tsp carefully grated ginger
  • 1 big garlic clove, carefully grated
  • 1-2 tsp Sriracha, sambal oelek or other chilli paste


  • 200 g/ 7 oz dry udon noodles * or flat rice noodles (for GF alternative)
  • 200 g/ 7 oz your preferred marinaded tofu (optional)
  • 20 ml/ 4 tsp stir-frying oil ** (I utilize rice bran)
  • 100 g/ 3 1/2 oz broccoli, cut into very same size florets
  • 1 bok choi, sliced little
  • 1 bell pepper, julienned
  • 1 little carrot, julienned
  • 75 g/ 1/2 cup edamame beans, fresh or frozen
  • 2 tablespoon crushed toasted peanuts, to garnish (optional)
  • 3 spring onions/ scallions, very finely sliced
  • sliced coriander, to garnish (optional)


  1. Mix all the sauce active ingredients and 30 ml/ 2 tablespoon of water together in a little bowl till smooth, reserved.
  2. Bring a pot of water to the boil, prepare your noodles according to the guidelines on the package. Drain your noodles one minute prior to they are totally prepared so that they do not overcook in the wok later on.
  3. Warm up your tofu (if utilizing). I utilized a currently marinaded, shop-bought package of tofu, which I baked in the oven while preparing the noodles.
  4. Warm up a wok on a medium heat till simply smoking cigarettes. Include 2 tsp of oil and permit it to get truly hot– till it begins glittering.
  5. Include broccoli and stir-fry for 1-2 minutes, next include white parts of bok choi and stir-fry for another minute.
  6. Press broccoli and bok choi to a side, include a little bit more oil followed by red pepper, carrot and include white parts of spring onions (conserve the tops for garnish). Stir-fry for another minute or 2.
  7. Lastly, include fresh edamame (if utilizing frozen include them in the earlier action) and bok choi leaves. Stir-fry for another 30 seconds.
  8. Transfer the veggies on to a big plate. Include a little splash of water and peanut sauce into the wok, permit it to bubble for 15 seconds prior to including prepared noodles. Cover the noodles in the sauce, return stir-fried veggies and tofu into the pan. Stir to integrate.
  9. Divide in between bowls, garnish with sliced peanuts, sliced up spring onion tops and coriander.


* If utilizing ready-cooked udon noodles, soften them in the wok in a splash of water PRIOR TO including the sauce in.

** You can quickly make this meal oil-free, to do so steam all of the veggies rather of stir-frying them.

If you desire more information on a few of the active ingredients that we utilize in our dishes, take a look at our glossary.

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