If you love peanut butter, crunch and sweetness, then this noodle recipe is the dish for you! It’s fresh, light, spicy and full of flavour. Broccoli, pak choi, peppers and corn are cooked until tender, before being tossed together with a soy sauce & peanut butter satay sauce and soft soba noodles. Veggie-packed perfection!
Veggie Satay Noodles
Veggie Satay Noodles
with corn, pak choi & peanuts
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Broccoli Florets
- Corn
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Low-Sodium Soy Sauce
- Pak Choi
- Peanuts
- Plain Peanut Butter
- Red Bell Pepper
- Red Bell Peppers
- Soba Noodles
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
SOBA NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
STIR FRY
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, add the broccoli chunks, the sliced pak choi stems, the pepper pieces, and the corn. Fry for 4-5 minutes until starting to char, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until slightly softened. Remove from the pan on completion and season to taste.
SATAY SAUCE
Return the pan to a medium heat. Add the peanut butter, the soy sauce, and a sweetener of choice (to taste). Mix until fully combined and leave to simmer for 1-2 minutes, until slightly reduced. Lower the heat and add the cooked veggies, the halved pak choi leaves, the cooked noodles, and a splash of water. Mix until fully combined.
DINNER IS SERVED!
Plate up the saucy noodles and veggies. Sprinkle over the chopped peanuts, the picked coriander, and the chopped chilli (to taste). Wow, Chef!
Soba Noodles - 50g
Pak Choi - 150g
Broccoli Florets - 100g
Red Bell Pepper - 1
Corn - 50g
Plain Peanut Butter - 30ml
Low Sodium Soy Sauce - 15ml
Peanuts - 10g
Fresh Coriander - 4g
Fresh Chilli - 1
SOBA NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
STIR FRY
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, add the broccoli chunks, the sliced pak choi stems, the pepper pieces, and the corn. Fry for 4-5 minutes until starting to char, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until slightly softened. Remove from the pan on completion and season to taste.
SATAY SAUCE
Return the pan to a medium heat. Add the peanut butter, the soy sauce, and a sweetener of choice (to taste). Mix until fully combined and leave to simmer for 1-2 minutes, until slightly reduced. Lower the heat and add the cooked veggies, the halved pak choi leaves, the cooked noodles, and a splash of water. Mix until fully combined.
DINNER IS SERVED!
Plate up the saucy noodles and veggies. Sprinkle over the chopped peanuts, the picked coriander, and the chopped chilli (to taste). Wow, Chef!
Soba Noodles - 100g
Pak Choi - 300g
Broccoli Florets - 200g
Red Bell Pepper - 1
Corn - 100g
Plain Peanut Butter - 60ml
Low Sodium Soy Sauce - 30ml
Peanuts - 20g
Fresh Coriander - 8g
Fresh Chilli - 1
SOBA NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
STIR FRY
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, add the broccoli chunks, the sliced pak choi stems, the pepper pieces, and the corn. Fry for 5-6 minutes until starting to char, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until slightly softened. Remove from the pan on completion and season to taste.
SATAY SAUCE
Return the pan to a medium heat. Add the peanut butter, the soy sauce, and a sweetener of choice (to taste). Mix until fully combined and leave to simmer for 1-2 minutes, until slightly reduced. Lower the heat and add the cooked veggies, the halved pak choi leaves, the cooked noodles, and a splash of water. Mix until fully combined.
DINNER IS SERVED!
Plate up the saucy noodles and veggies. Sprinkle over the chopped peanuts, the picked coriander, and the chopped chilli (to taste). Wow, Chef!
Soba Noodles - 150g
Pak Choi - 450g
Broccoli Florets - 300g
Red Bell Peppers - 2
Corn - 150g
Plain Peanut Butter - 85ml
Low Sodium Soy Sauce - 45ml
Peanuts - 30g
Fresh Coriander - 12g
Fresh Chillies - 2
SOBA NOODLES
Boil the kettle. Fill a pot with boiling water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, cook the noodles for 6-8 minutes until tender. Drain on completion and run under cold water to stop the cooking process. Toss through some oil to prevent sticking and set aside.
STIR FRY
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. Place a pan, with a lid, over a high heat with a drizzle of oil. When hot, add the broccoli chunks, the sliced pak choi stems, the pepper pieces, and the corn. Fry for 5-6 minutes until starting to char, shifting occasionally. Add a splash of water, cover with the lid, and leave to simmer for 1-2 minutes until slightly softened. Remove from the pan on completion and season to taste.
SATAY SAUCE
Return the pan to a medium heat. Add the peanut butter, the soy sauce, and a sweetener of choice (to taste). Mix until fully combined and leave to simmer for 1-2 minutes, until slightly reduced. Lower the heat and add the cooked veggies, the halved pak choi leaves, the cooked noodles, and a splash of water. Mix until fully combined.
DINNER IS SERVED!
Plate up the saucy noodles and veggies. Sprinkle over the chopped peanuts, the picked coriander, and the chopped chilli (to taste). Wow, Chef!
Soba Noodles - 200g
Pak Choi - 600g
Broccoli Florets - 400g
Red Bell Peppers - 2
Corn - 200g
Plain Peanut Butter - 125ml
Low Sodium Soy Sauce - 60ml
Peanuts - 40g
Fresh Coriander - 15g
Fresh Chillies - 2
Woolies Products in this dish
