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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
