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Satay noodle soup

Satay noodle soup

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A star rating of 4.3 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 1

Prepare an easy veggie noodle bowl in 25 minutes with mostly storecupboard ingredients. A simple budget meal that's filling and vegan-friendly

  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal708
fat41g
saturates20g
carbs60g
sugars18g
fibre12g
protein18g
salt2.4g
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Ingredients

  • 1 tbsp soy sauce , plus extra to serve
  • 2 tbsp peanut butter
  • 1 small lime , zested and juiced
  • 1 tbsp sesame oil , plus extra to serve
  • 2 spring onions , sliced diagonally
  • 1 red chilli , thinly sliced
  • 1 garlic clove , crushed
  • 25g creamed coconut
  • 1 nest dried rice noodles
  • 1 large carrot , cut into long ribbons with a vegetable peeler

Method

  • STEP 1

    Mix together the soy, peanut butter, lime zest and juice, then set aside. Heat the oil in a pan over a medium heat, add ½ the spring onions, ½ the chilli, the garlic and a pinch of salt, and cook for 3 mins.

  • STEP 2

    Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.

Goes well with

Recipe from Good Food magazine, May 2017

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Overall rating

A star rating of 4.3 out of 5.7 ratings
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