I apologise for the shortness of today’s post. I know that Tuesdays are usually the day when I waffle on for ages about things of no consequence or significance, but today you are spared from all that!
I got distracted with other things over the weekend and am trying to squeeze in editing the photos for this post along with writing it in between getting a handle on my emails (only 200 to wade through, which I know is nothing compared to some people’s inboxes, but if I don’t sort it out now it will only be more traumatic later in the week and will have compounded itself somewhat) and desperately trying not to get distracted by anything else (namely you tube. Curse you, you tube, curse you). Oh, and I am also so far behind with my learning Dutch course that it is laughable, but . . .
The fact that I am trying to do this quickly is really rather apt considering the title of this recipe, because these noodles are perfect for when you need something quick and simple and tasty (although when do we ever want something that isn’t tasty?)
The sauce is so simple you will have thrown it together in the time it takes the noodles to cook and the only other thing you need to do is a little light chopping.
Speaking of the sauce, the quantities below make enough to liberally coat two servings, but I know that some people like lots of sauce and others not so much, and who am I to dictate how much sauce you want on your noodles, so I have given you ample quantity to do with as you wish. Store any left over in the fridge for later in the week, when you will be able to throw this dish together in double-quick time. Bonus!
Quick & Easy Satay Noodles
- 1 portion of brown rice noodles (approx. 85g)
- Handful of green beans, topped and tailed and cut into bite-size pieces
- Small handful of frozen peas
- 5 slices of cucumber, diced
- 1 small spring onion (scallion), finely sliced
- Handful of sugar-snap peas, roughly chopped
- Handful coriander, chopped
- 3 spoonfuls (approx. 90g) natural peanut butter
- 1 anchovy fillet (optional)
- pinch of garlic granules (or a small amount of grated fresh garlic)
- 1/8 tsp sambal (or lazy chilli)
- 1 tsp tamari sauce
- 1/2 tsp coconut sugar (or soft light brown sugar)
- 1 tsp lime juice
- 16 tsp warm water
- Cook the brown rice noodles according to the instructions on the packet. Add the green beans and peas 3 minutes before the end of the cooking time. Drain and rinse well in cold water.
- While the noodles are cooking prepare the sauce – put the peanut butter, anchovy fillet, garlic, sambal, tamari sauce, sugar, lime juice and warm water in a small blender and blitz until smooth. NOTE – if you are not using the anchovy fillet then all the ingredients can be easily mixed in a bowl.
- Prepare the veg.
- Tip the noodles – plus beans and peas – into a bowl. Add the rest of the vegetables and a generous helping of the sauce and mix. Add more sauce if desired and scatter with the chopped coriander.
- The noodles can be eaten straight away or kept in the fridge for a day or so. Any leftover sauce can be kept in the fridge for a few days.
© The Pink Rose Bakery 2015