Satay Noodles and Greens Recipe
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.
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
Calories: 411kcalCarbohydrates: 69gProtein: 7gFat: 12gSaturated Fat: 2gSodium: 639mgPotassium: 241mgFiber: 3gSugar: 14gVitamin A: 495IUVitamin C: 26mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!