This saucy vegan dish is ready in minutes and buzzing with flavour: lime, chilli, ginger, coriander, soy sauce, and peanut butter. All interwoven with soba noodles and a stir fry of edamame beans, green beans, cabbage, and carrot.
Satay Noodle Stir Fry
Satay Noodle Stir Fry
with peanut butter, sesame oil, green beans & cashews
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Cashew Nuts
- Edamame Beans
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Fresh Ginger
- Green Beans
- Lime
- Limes
- Peanut Butter
- Shredded Cabbage & Julienne Carrot
- Soba Noodles
- Sweet Sesame-Soy
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
NUTTY AROMAS
Place a pan or wok over a medium-high heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
MIX UP THE SATAY SAUCE
Boil the kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 2 Lime wedges, and the peanut butter. Pour in 65ml of boiling water, whisk again to combine, and set aside.
BUCKWHEAT NOODLES
Fill a pot for the noodles 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.
TIME TO STIR FRY
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 2-3 minutes until cooked al dente. Add the sliced chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 1-2 minutes until slightly thickened. Mix in the edamame beans and ¾ of the cabbage and carrot. Cook for 1-2 minutes until the veg are heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated and reheated. Season to taste and remove from the heat on completion.
THE END IS NEAR...
Place the remaining cabbage and carrot in a bowl with ¾ of the chopped cashews and ¾ of the chopped coriander. Toss together with some seasoning and the Lime zest to taste.
A SAUCY DINNER!
Dish up some stir-fried satay soba noodles and cover in the tangy slaw. Top it off with the remaining chopped coriander and cashew nuts. Superbly done, Chef!
Cashew Nuts - 15g
Sweet Sesame-Soy - 30ml
Lime - 1
Peanut Butter - 20ml
Soba Noodles - 50g
Green Beans - 80g
Fresh Chilli - 1
Fresh Ginger - 10g
Edamame Beans - 75g
Shredded Cabbage & Julienne Carrot - 100g
Fresh Coriander - 5g
NUTTY AROMAS
Place a pan or wok over a medium-high heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
MIX UP THE SATAY SAUCE
Boil a full kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 4 Lime wedges, and the peanut butter. Pour in 125ml of boiling water, whisk again to combine, and set aside.
BUCKWHEAT NOODLES
Fill a pot for the noodles 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.
TIME TO STIR FRY
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 3-4 minutes until cooked al dente. Add the sliced chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 2-3 minutes until slightly thickened. Mix in the edamame beans and ¾ of the cabbage and carrot. Cook for 2-3 minutes until the veg are heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated and reheated. Season to taste and remove from the heat on completion.
THE END IS NEAR...
Place the remaining cabbage and carrot in a bowl with ¾ of the chopped cashews and ¾ of the chopped coriander. Toss together with some seasoning and the Lime zest to taste.
A SAUCY DINNER!
Dish up some stir-fried satay soba noodles and cover in the tangy slaw. Top it off with the remaining chopped coriander and cashew nuts. Superbly done, Chef!
Cashew Nuts - 30g
Sweet Sesame-Soy - 60ml
Lime - 1
Peanut Butter - 40ml
Soba Noodles - 100g
Green Beans - 160g
Fresh Chilli - 1
Fresh Ginger - 20g
Edamame Beans - 150g
Shredded Cabbage & Julienne Carrot - 200g
Fresh Coriander - 10g
NUTTY AROMAS
Place a pan or wok over a medium-high heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
MIX UP THE SATAY SAUCE
Boil a full kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 4 Lime wedges, and the peanut butter. Pour in 125ml of boiling water, whisk again to combine, and set aside.
BUCKWHEAT NOODLES
Fill a pot for the noodles 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.
TIME TO STIR FRY
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 3-4 minutes until cooked al dente. Add the sliced chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 2-3 minutes until slightly thickened. Mix in the edamame beans and ¾ of the cabbage and carrot. Cook for 2-3 minutes until the veg are heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated and reheated. Season to taste and remove from the heat on completion.
THE END IS NEAR...
Place the remaining cabbage and carrot in a bowl with ¾ of the chopped cashews and ¾ of the chopped coriander. Toss together with some seasoning and the Lime zest to taste.
A SAUCY DINNER!
Dish up some stir-fried satay soba noodles and cover in the tangy slaw. Top it off with the remaining chopped coriander and cashew nuts. Superbly done, Chef!
Cashew Nuts - 30g
Sweet Sesame-Soy - 60ml
Lime - 1
Peanut Butter - 40ml
Soba Noodles - 100g
Green Beans - 160g
Fresh Chilli - 1
Fresh Ginger - 20g
Edamame Beans - 150g
Shredded Cabbage & Julienne Carrot - 200g
Fresh Coriander - 10g
NUTTY AROMAS
Place a large pan or wok over a medium-high heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
MIX UP THE SATAY SAUCE
Boil a full kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 6 Lime wedges, and the peanut butter. Pour in 250ml of boiling water, whisk again to combine, and set aside.
BUCKWHEAT NOODLES
Fill a pot for the noodles 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.
TIME TO STIR FRY
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 4-5 minutes until cooked al dente. Add the sliced chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 3-4 minutes until slightly thickened. Mix in the edamame beans and ¾ of the cabbage and carrot. Cook for 3-4 minutes until the veg are heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated and reheated. Season to taste and remove from the heat on completion.
THE END IS NEAR...
Place the remaining cabbage and carrot in a bowl with ¾ of the chopped cashews and ¾ of the chopped coriander. Toss together with some seasoning and the Lime zest to taste.
A SAUCY DINNER!
Dish up some stir-fried satay soba noodles and cover in the tangy slaw. Top it off with the remaining chopped coriander and cashew nuts. Superbly done, Chef!
Cashew Nuts - 60g
Sweet Sesame-Soy - 120ml
Limes - 2
Peanut Butter - 80ml
Soba Noodles - 200g
Green Beans - 320g
Fresh Chillies - 2
Fresh Ginger - 40g
Edamame Beans - 300g
Shredded Cabbage & Julienne Carrot - 400g
Fresh Coriander - 20g
Frequently Asked Questions
What is the preparation time for Satay Noodle Stir Fry?
The preparation time for Satay Noodle Stir Fry with peanut butter, sesame oil, green beans & cashews is between 20 and 30 minutes.
What is the total time required to make Satay Noodle Stir Fry with peanut butter, sesame oil, green beans & cashews?
The total time required to make Satay Noodle Stir Fry with peanut butter, sesame oil, green beans & cashews is between 35 and 45 minutes.
How many servings does Satay Noodle Stir Fry provide?
4 servings
What are the main ingredients in Satay Noodle Stir Fry?
Cashew Nuts, Edamame Beans, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Green Beans, Lime, Limes, Peanut Butter, Shredded Cabbage & Julienne Carrot, Soba Noodles, Sweet Sesame-Soy
What is the nutritional information of Satay Noodle Stir Fry?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Satay Noodle Stir Fry?
A SAUCY DINNER!: Dish up some stir-fried satay soba noodles and cover in the tangy slaw. Top it off with the remaining chopped coriander and cashew nuts. Superbly done, Chef! THE END IS NEAR...: Place the remaining cabbage and carrot in a bowl with ¾ of the chopped cashews and ¾ of the chopped coriander. Toss together with some seasoning and the lime zest to taste. NUTTY AROMAS: Place a pan or wok over a medium-high heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle. MIX UP THE SATAY SAUCE: Boil a full kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 4 lime wedges, and the peanut butter. Pour in 125ml of boiling water, whisk again to combine, and set aside. BUCKWHEAT NOODLES: Fill a pot for the noodles 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. TIME TO STIR FRY: Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, sauté the halved green beans for 3-4 minutes until cooked al dente. Add the sliced chilli (to taste) and the grated ginger, and sauté for 30-60 seconds until fragrant. Stir in the satay sauce and allow to simmer for 2-3 minutes until slightly thickened. Mix in the edamame beans and ¾ of the cabbage and carrot. Cook for 2-3 minutes until the veg are heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated and reheated. Season to taste and remove from the heat on completion.
What should be prepared from my kitchen to make Satay Noodle Stir Fry?
Cashew Nuts, Edamame Beans, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Green Beans, Lime, Limes, Peanut Butter, Shredded Cabbage & Julienne Carrot, Soba Noodles, Sweet Sesame-Soy
How many calories does Satay Noodle Stir Fry have?
calories
How much fat content does Satay Noodle Stir Fry have?
grams
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