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Satay noodle soup New-recipe-icon

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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 708
  • Carbohydrates 60
  • Saturated Fat 20
  • Sugar 18
  • Protein 18
  • Fat 41
  • Fibre 12
  • Salt 2.4

Nutrition per serving

  • Calories 708
  • Carbohydrates 60
  • Saturated Fat 20
  • Sugar 18
  • Protein 18
  • Fat 41
  • Fibre 12
  • Salt 2.4

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

  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.

  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.