Satay Noodles and Greens

Satay Noodles and Greens Recipe

What you’ll learn:

  • Vegetarian noodle dish with Peanut Satay Sauce
  • Recipe from Chef Dale Pinnock of The Medicinal Chef Cookbook
  • 20 minute recipe, start to finish

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 wishlist, 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


Satay Noodles and Greens Recipe Video


Satay Noodles and Greens Recipe

Servings: 4

Prep Time:10 minutes

Cook Time:10 minutes

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


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


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.