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Satay Noodles and Greens

satay noodles and greens recipe-0146

Satay is generally grilled meat on a skewer, served with a peanut-y dipping sauce on the side.  You know, something like this:

or this:

or this:

Asian shish-kabob, right? Well, not this recipe! We’ve taken all the savory, nutty flavors of meat satay and made it a vegetarian noodle dish, with the help of my favorite cookbook of the year, The Medicinal Chef by Dale Pinnock.

Satay Noodles and Greens Recipe

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If there’s one book to add to your Christmas list, this is it. Dale’s philosophy about food is that it should not only nourish your stomach, but should also heal your body.

Satay Noodles and Greens Recipe

Each recipe is accompanied by a little chart to highlight ailments the ingredients can help.

Satay Noodles and Greens Recipe

In this instance, Satay Noodles and Greens Recipe with the peanut-y sauce is great for:

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With fresh greens that we picked from our garden, Asian dried rice noodles and a simply stir-together sauce, it’s an easy, filling and healthy meal.

Satay Noodles and Greens Recipe

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Satay Noodles and Greens Recipe Video

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Print

Satay Noodles and Greens Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
satay noodles and greens recipe-0146

Recipe adapted from The Medicinal Chef: Eat Your Way to Better Health by Dale Pinnock.

Ingredients:

8 ounces dry rice noodles
1 tablespoon cooking oil
1 large leek
2 garlic cloves, thinly sliced
1 small green or red chili pepper, minced
4 handfuls shredded greens, such as cabbage, napa cabbage, bok choy and tatsoi
2 tablespoons hot water
4 tablespoons chunky peanut butter
2 tablespoons dark soy sauce (or 2 tablespoons regular soy sauce + 1 tablespoon brown sugar)
1 tablespoon honey
1 teaspoon Chinese five-spice powder
1/2 teaspoon sea or kosher salt

Directions:

Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We'll be only using the white part of the leek (compost or use the green part to make broth). Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.

Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).

Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture

Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.

Legend image reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.

 

Comments 7

  1. Dale Pinnock

    Heyyy…thank you SOOOO much for this. I love the satay greens recipe. Its really quite addictive. The sauce is great on a raw kale salad too! Im so thrilled that you love the book. Will hopefully be coming stateside soon to do some promo :o)

    Thank you again x

  2. Dorach

    Love seeing your blossoming vege patch. All that hard work pays off with your freshly picked veges,eh? Also love watching your cooking videos. Always inspires me to cook on days when I get the sluggish bug. :-)

  3. Pingback: Springtime Ingredients and Curried Chicken Salad Recipe | The Hippie Gypsy

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