This saucy vegan dish is just 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, red cabbage, and carrot.
Satay Noodle Stir Fry
Satay Noodle Stir Fry
with edamame beans, fresh lime & toasted cashews
Hands on Time: 20 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Cashew Nuts
- Edamame Beans
- Fresh Chilli
- Fresh Coriander
- Fresh Ginger
- Green Beans
- Lime
- Red Cabbage & Julienne Carrot
- Soba Noodles
- Sugar-Free Peanut Butter
- Sweet Sesame-Soy Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CREAM-COLOURED CASHEWS
Place a pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle.
MAKE THE SILKY 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. Add in 65ml of boiling water, whisk again to combine, and set aside.
BUBBLE THE NOODLES
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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.
SATAY 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 softened but still 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 three-quarters of the cabbage and carrot. Cook for 1-2 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion.
ALMOST THERE
Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the lime zest to taste.
SATAY SOBA ME UP!
Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a lime wedge on the side. Superbly done, Chef!
Cashew Nuts - 15g
Sweet Sesame-Soy Sauce - 30ml
Lime - 1
Sugar-Free Peanut Butter - 20ml
Soba Noodles - 50g
Green Beans - 100g
Fresh Chilli - 1
Fresh Ginger - 10g
Edamame Beans - 50g
Red Cabbage & Julienne Carrot - 100g
Fresh Coriander - 5g
CREAM-COLOURED CASHEWS
Place a pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle.
MAKE THE SILKY SATAY SAUCE
Boil the kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 4 lime wedges, and the peanut butter. Add in 125ml of boiling water, whisk again to combine, and set aside.
BUBBLE THE NOODLES
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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.
SATAY 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 softened but still 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 three-quarters of the cabbage and carrot. Cook for 2-3 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion.
ALMOST THERE
Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the lime zest to taste.
SATAY SOBA ME UP!
Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a lime wedge on the side. Superbly done, Chef!
Cashew Nuts - 30g
Sweet Sesame-Soy Sauce - 60ml
Lime - 2
Sugar-Free Peanut Butter - 40ml
Soba Noodles - 100g
Green Beans - 200g
Fresh Chilli - 1
Fresh Ginger - 20g
Edamame Beans - 100g
Red Cabbage & Julienne Carrot - 200g
Fresh Coriander - 10g
CREAM-COLOURED CASHEWS
Place a pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle.
MAKE THE SILKY SATAY SAUCE
Boil the kettle. In a bowl, whisk together the sweet sesame-soy sauce, the juice of 4 lime wedges, and the peanut butter. Add in 125ml of boiling water, whisk again to combine, and set aside.
BUBBLE THE NOODLES
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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.
SATAY 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 softened but still 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 three-quarters of the cabbage and carrot. Cook for 2-3 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion.
ALMOST THERE
Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the lime zest to taste.
SATAY SOBA ME UP!
Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a lime wedge on the side. Superbly done, Chef!
Cashew Nuts - 30g
Sweet Sesame-Soy Sauce - 60ml
Lime - 2
Sugar-Free Peanut Butter - 40ml
Soba Noodles - 100g
Green Beans - 200g
Fresh Chilli - 1
Fresh Ginger - 20g
Edamame Beans - 100g
Red Cabbage & Julienne Carrot - 200g
Fresh Coriander - 10g
CREAM-COLOURED CASHEWS
Place a large pan or wok over a medium-high heat. When hot, toast the cashew nuts for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and roughly chop when cool enough to handle.
MAKE THE SILKY 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. Add in 250ml of boiling water, whisk again to combine, and set aside.
BUBBLE THE NOODLES
Place a pot for the soba noodles over a high heat. Fill with boiling water, add a pinch of salt, and bring back up to the boil. 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.
SATAY 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 softened but still 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 three-quarters of the cabbage and carrot. Cook for 2-3 minutes until the cabbage is heated through, tossing constantly. Add in the cooked soba noodles and gently toss for a minute until coated. Season to taste and remove from the heat on completion.
ALMOST THERE
Place the remaining cabbage and carrot in a bowl with three-quarters of the chopped, toasted cashews and three-quarters of the chopped coriander. Toss together with some seasoning and the lime zest to taste.
SATAY SOBA ME UP!
Dish up some stir-fried satay soba noodles! Top them off with the tangy slaw and garnish with the remaining chopped coriander and cashew nuts. Serve with a lime wedge on the side. Superbly done, Chef!
Cashew Nuts - 60g
Sweet Sesame-Soy Sauce - 120ml
Lime - 3
Sugar-Free Peanut Butter - 80ml
Soba Noodles - 200g
Green Beans - 400g
Fresh Chilli - 2
Fresh Ginger - 40g
Edamame Beans - 200g
Red Cabbage & Julienne Carrot - 400g
Fresh Coriander - 20g
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