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Image / Editorial

These veggie satay noodles are the perfect midweek supper

by Meg Walker
08th Jul 2019

Done in about 20 minutes, so a perfect midweek supper. Make sure you scrunch your spring onions to get them pickling – this speedy limey pickle brings the fresh kick that is needed.


Veggie Satay Noodles

Serves 4

3 (bell) peppers
2 carrots
sesame oil
400g packet of egg noodles
6 spring onions
1 lime
peanut butter
400g tin of coconut milk
soy sauce
fresh coriander
vegetable oil
salt and pepper

Chop your peppers and carrots into matchsticks. Add them to a wok with a splash of vegetable oil. Cook on high so they start charring. Once the vegetables are charred but still firm, remove them from the heat. Add them to a bowl and add 1½ tsp of sesame oil to them.

Get the egg noodles on in a separate pan and cook according to the packet instructions.

Finely chop your spring onions and add them to a bowl. Squeeze over the juice of a lime and add a big pinch of salt. Scrunch everything together – this will pickle the spring onions and take away the strong flavour.

Back to the wok. First, wipe out the excess oil. Then add a tbsp of peanut butter, the coconut milk and 4 tbsp of soy sauce. Mix everything together and bubble over a high heat until you have a nice thick sauce.

Drain the noodles and pour them into the wok. Add the sesame vegetables and stir everything together.

Tip in your spring onions, add a tsp more of sesame oil and mix everything together. Scatter in some coriander and peanuts and serve up!


Extracted from MOB Veggie: Feed 4 or more for under £10 by Ben Lebus (Pavilion Books, approx €17). Photograph by Haarala Hamilton.