Curried Sate Noodles Recipe

Introduction

This Curried Sate Noodles recipe is a vibrant and flavorful dish that combines the creaminess of peanut butter with aromatic spices and fresh vegetables. It’s a quick, satisfying meal perfect for anyone craving a tasty, healthy noodle dinner.

Ingredients

• 150g dried wholewheat noodles
• 2 tsp rapeseed oil
• 1 red pepper, halved, seeded, and thinly sliced
• 1 carrot, cut into matchsticks (about 90g)
• 1 tbsp finely chopped ginger
• 3 garlic cloves, finely chopped
• 1 chilli, deseeded and finely chopped (optional)
• ½ tsp cumin seeds
• 1-2 tsp curry powder
• 2 ½ – 3 tbsp crunchy peanut butter
• 1 tbsp tomato purée
• 150ml vegetable stock, made with ½ tsp vegetable bouillon
• 100g frozen peas
• ½ lemon, juiced

Instructions

1. Step 1: Boil the noodles according to the package instructions. Once cooked, rinse them thoroughly under cold water to separate the strands and prevent sticking.
2. Step 2: While the noodles cook, heat the rapeseed oil in a wok or large sauté pan over high heat. Add the red pepper, carrot, ginger, garlic, and chilli if using, and stir-fry for about 5 minutes until the vegetables are softened.
3. Step 3: Stir in the cumin seeds and curry powder, cooking for around 30 seconds until the spices become fragrant.
4. Step 4: In a bowl, mix the crunchy peanut butter and tomato purée with the vegetable stock until you have a smooth sauce.
5. Step 5: Add the drained noodles and frozen peas to the wok, then pour in the peanut and tomato sauce. Toss everything together well to evenly coat the noodles. If the mixture feels too thick or sticky, add a splash of water to loosen the sauce.
6. Step 6: Squeeze in the lemon juice, toss the noodles again, and serve immediately for a warm and flavorful meal.

Tips & Variations

• For extra protein, add cooked chicken, tofu, or shrimp along with the vegetables.
• If you prefer a milder dish, omit the chilli or use a smaller amount.
• Swap wholewheat noodles for rice noodles or soba noodles for a different texture.
• Garnish with chopped fresh coriander or crushed peanuts for added crunch and freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or stock to loosen the sauce if needed. Avoid reheating in the microwave for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use smooth peanut butter instead of crunchy?

Yes, smooth peanut butter works just as well and will give the sauce a creamier consistency without the crunchy bits.

Is this recipe suitable for vegans?

Absolutely. As long as the vegetable stock and bouillon are vegan-friendly, this dish is perfect for a vegan diet.

Curried Sate Noodles Recipe

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★★★★★

4.5 from 768 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

Curried sate noodles are a vibrant, flavorful dish combining wholewheat noodles with a rich, aromatic peanut and curry sauce. Stir-fried vegetables such as red pepper, carrot, and peas add texture and freshness, while ginger, garlic, and spices deliver warmth and depth. This quick and healthy meal is perfect for a satisfying vegetarian dinner.

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Ingredients

Scale 1x2x3x

Noodles

• 150g dried wholewheat noodles

Sauce and Vegetables

• 2 tsp rapeseed oil
• 1 red pepper, halved, seeded and thinly sliced
• 1 carrot, cut into matchsticks (about 90g)
• 1 tbsp finely chopped ginger
• 3 garlic cloves, finely chopped
• 1 chilli, deseeded and finely chopped (optional)
• ½ tsp cumin seeds
• 1–2 tsp curry powder
• 2 ½ –3 tbsp crunchy peanut butter
• 1 tbsp tomato purée
• 150ml vegetable stock, made with ½ tsp vegetable bouillon
• 100g frozen peas
• ½ lemon, juiced

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Instructions

1. Boil the noodles: Cook the dried wholewheat noodles according to the package instructions. Once cooked, rinse them well under cold water to separate the strands and prevent sticking.
2. Stir-fry vegetables and aromatics: Heat 2 tsp rapeseed oil in a wok or sauté pan over high heat. Add the sliced red pepper, carrot matchsticks, finely chopped ginger, garlic, and optional chopped chilli. Stir-fry for 5 minutes until the vegetables are softened but retain some bite.
3. Add spices: Stir in ½ tsp cumin seeds and 1-2 tsp curry powder to the pan. Cook for about 30 seconds until the spices are fragrant and aromatic.
4. Prepare the peanut and tomato sauce: In a small bowl, mix 2 ½ to 3 tbsp crunchy peanut butter with 1 tbsp tomato purée and 150ml vegetable stock until smooth and well combined.
5. Toss noodles with sauce and vegetables: Add the drained noodles and 100g frozen peas to the wok with the stir-fried vegetables. Pour the peanut and tomato sauce over the top and toss everything together thoroughly, heating through. If the mixture appears too thick or claggy, stir in a splash of water to loosen the sauce.
6. Finish with lemon juice and serve: Squeeze in the juice of half a lemon and toss well once more. Serve the curried sate noodles immediately while hot.

Notes

• Deseeding the chilli reduces heat but it can be left in for extra spice.
• Use crunchy peanut butter for added texture; smooth peanut butter works as a substitute.
• Adjust curry powder quantity to suit your preferred spice level.
• Vegetable stock can be substituted with water in a pinch, though flavor will be lighter.
• This dish can be made gluten-free by substituting with gluten-free noodles.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian-inspired

Keywords: curried sate noodles, peanut noodles, vegetable stir-fry, wholewheat noodles, vegetarian curry noodles