Peanut Satay Noodles

I have been meaning to try and make my own Satay Sauce for a while but had never got round to it.  After inspecting a rather bare fridge and contemplating ringing the local chinese takeaway I decided to be good and try cooking my own Friday night dinner.  We didn’t have any meat in and it really doesn’t need it, but i’m sure if you are looking for an extra carnivorous addition a bit of chicken or beef or pork would go very nicely with this. 

Ingredients:

Satay Sauce:
1 onion, finely chopped
2 cloves of garlic, finely chopped or crushed
1 inch of Ginger, finely chopped
1 dessert spoon of mild curry powder
3 heaped dessert spoons of crunchy peanut butter
2 dessert spoons of sweet chilli sauce
Quarter of a can of coconut milk
Water

Noodles:

Rice noodles
Spring onions, shredded
Carrot
Spinach
Soy sauce

Method:

First make the satay sauce.  Soften the chopped onion in a pan with some oil until translucent, then add the garlic and ginger and fry together until lightly browned. 

Add curry powder and fry for a minute. 

Add peanut butter and cocunut milk and melt together until slightly runny.  Add sweet chilli and let down with water until desired consistency is achieved.

Set to one side.

Soak your noodles until soft. 

Shred the spring onion.  Shave the carrot with a potato peeler so you get long fine strips.  Roughly shred the spinach. 

Add spring onion to a hot pan with a little oil.  Fry for a minute then add carrots.  Shake in a spash or two of soy sauce and add noodles.  Toss around pan then add spinach.  Spoon in 2/3 spoonfuls of sauce and coat noodles in pan.

Transfer noodles to a plate and top with an extra dollop of the peanut sauce.

Serve.

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