We’ve taken all the savory, nutty flavors of meat satay and made a vegetarian dish – Satay Noodles and Greens! With the help of my favorite cookbook of the year, The Medicinal Chef by Dale Pinnock.
Why These Satay Noodle Are So Good
- An addictive vegetarian noodle dish with Peanut Satay Sauce
- Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook
- 20 minute recipe, start to finish
Ingredients
- Dry rice noodles
- Cooking oil
- Leek
- Garlic cloves
- Chili pepper
- Shredded greens
- Hot water
- Chunky peanut butter
- Dark soy sauce
- Chinese Five Spice powder
- Kosher salt
How To Make These Satay Noodles – Step By Step
- 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.
What Is Satay?
Satay is a grilled meat dish famous throughout Southeast-Asia. Indonesia is thought to be the true birthplace of satay, but the dish was carried to surrounding countries including Thailand, Malaysia, Singapore, and others. The most popular satay is chicken or pork satay, but beef is also used as well as tofu satay.
This recipe cuts out the meat but is still so delicious and filling!
An Easy Vegetarian Weeknight Meal
With fresh greens that we picked from our garden, Asian dried rice noodles and a simple stir-together sauce, it’s an easy, filling and healthy meal. Just 20 mins from pantry to table!
If peanut butter sandwiches and basic Asian pantry essentials are a staple in your household, you can probably make these Satay Noodles right now. The beauty of (most) stir fries is that there are no rules about what vegetables and proteins go into them. You can use what’s in your fridge, rather than specifically shopping for ingredients to make something.
Add Ins For This Satay Noodle Recipe
This recipe is a hearty and delicious vegetarians main. But if you want to add in some more goodies then go for it! Here are some ideas:
- Chicken
- Beef
- Tofu
- Broccoli
- Bell peppers
- Cilantro
Top Tips For Satay Noodles
- If you don’t have a wok you can use a wide bottomed pan.
- Make sure you have all your ingredients prepped before you fire up the wok – things move fast!
- You can add chicken or other protein – or keep it veggie.
- Make sure the wash the leek well, it’s many layers can hide pesky dirt!
Satay Noodles and Greens Recipe Video
Check Out These Other Delicious Satay Dishes
- Chicken Satay with Peanut Noodles
- Beef Satay Skewers with Habanero Peanut Sauce
- Hainanese Chicken Rice Recipe
- Chicken Satay
Have you tried this Satay Noodles recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Satay Noodles and Greens Recipe
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
Instructions
- 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.
Nutrition
Legend image reprinted with permission from The Medicinal Chef © 2013 Dale Pinnock, Sterling Publishing Inc. Co. Photography by Martin Poole.
If there’s one book to add to your wishlist, this is it. Dale’s philosophy about food is that it should not only nourish your stomach, but should also heal your body.
Each recipe is accompanied by a little chart to highlight ailments the ingredients can help.
In this instance, Satay Noodles and Greens Recipe with the peanut-y sauce is great for:
