5-minute Vegan Satay Noodles

For a super lazy yet surprisingly tasty dinner or lunch this recipe is perfect! When I made the recipe up I was actually just trying to use up left overs I had from making cold rolls. Really any stir fry veggies you have if the fridge would work. Additionally, you could add any type of protein to the recipe - such as: chicken, tofu, beef strips, or even a cooked egg on top. 


The sauce also makes a delicious dipping sauce for cold rolls!  

Serves: 1-2


-       Brown rice vermicelli noodles (or you can use plain rice noodles)

-       Spring onion

-       Coriander

-       Carrot

-       1 small red capsicum

-       1 Red onion

-       Ginger

-       Coconut oil

Satay Sauce:

-       1 Tablespoon peanut butter (Mayver's dark roasted crunchy peanut butter)

-       ½ cup coconut cream

-       ¼ cup of tamari

-       1 teaspoon paprika

-       Juice of ½ lemon/lime


1. Place the noodles in boiling water from the kettle and cook for 3-5 minutes until soft

2. Meanwhile, fry off the red onion, ginger, carrot and red capsicum

3. Add the spring onion and coriander with the drained and chopped noodles

4. Cook for 2-3 minutes

5. Meanwhile, blend all of the satay sauce ingredients

6. Add the satay sauce, stir & serve


- Peta xx

Peta MusgroveComment