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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Satay Noodles with chestnut mushrooms

    Satay Noodles with chestnut mushrooms

    Published: Mar 5, 2015 · Modified: Jun 24, 2022 by Kate Ford · This post may contain affiliate links.

    Satay Noodles
    JUMP TO RECIPE JUMP TO VIDEO
    Satay Noodles

    These quick and easy satay noodles are packed with flavour and crunchy peanuts. A delicious and filling weeknight dinner.

    🍴Why you will love this recipe

    Satay sauce is rich, creamy and packed with flavour made with peanut butter, soy sauce and lime juice. Here it coats the noodles which are served with juicy chestnut mushrooms, spring onions and chilli with a topping of crunchy peanuts.

    This quick and easy weeknight dinner is one of my 20-minute meals series. Delicious and nutritious vegan meals that don't need hours of prep or simmering on the stove.

    Do adjust the recipe to your own taste - leave out the chilli if you prefer it less spicy, and you could swap the mushrooms for vegan 'chicken' chunks if you're not a mushroom fan!

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Satay Noodles
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Ingredients for Satay Noodles

    📝 What you need

    Wholewheat noodles are almost always egg-free but do check the labels to make sure they are vegan. You could also use flat rice noodles, soba noodles or thick udon noodles if you prefer - cook according to packet instructions.

    Chestnut mushrooms are deliciously 'meaty' and keep their texture when cooked. You could also use shiitake or oyster mushrooms, or a pack of mixed mushrooms.

    Peanut butter gives such a creamy texture to the satay sauce, and a great protein boost. It doesn't matter if you use smooth or crunchy as it will get blitzed into the sauce.

    Lazy ginger helps to make this a quick and easy meal, but do use fresh ginger, peeled and grated, if you have time.

    👩🏽‍🍳 How to make your Satay Noodles

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page.

    slice onion and mushrooms

    Trim the spring onions and slice diagonally. Thickly slice the chestnut mushrooms.

    fry mushrooms and cook noodles

    Fry the mushrooms in a large frying pan, and after a few minutes add the spring onions. Boil the noodles according to packet instructions.

    blitz sauce and pour over

    In a blender or food processor blitz the peanut butter, sesame oil, ginger, lime juice, soy sauce, water and chilli to a smooth sauce. Drain the noodles and return to the pan, then pour over the sauce and reheat. Divide between two bowls and top with the mushrooms and spring onions, chopped mushrooms and fresh coriander.

    easy Satay Noodles

    🔪 Top Tips & FAQs

    Don't over-cook the noodles, as they will cook for a further minute or two in the sauce.

    Serve immediately, as the noodles can become dry as the sauce soaks in.

    What is satay?

    Satay actually refers to skewers of grilled meat (or my Satay Tofu recipe!), which are served with a peanut-based satay sauce. It is that creamy peanut sauce that is used in this satay noodles recipe, no skewered meat in sight!

    Can I make these satay noodles ahead?

    This noodle dish really is at its best served immediately. It doesn't keep particularly well as the noodles absorb the sauce and become quite dry, so it is best to make it from scratch every time.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Amai Sauce
      3-Minute Amai Sauce
    • Thai Green Curry Noodles
      Thai Green Curry Noodles
    • Sweet Chilli Noodles
      Sweet Chilli Noodles with exotic mushrooms
    • Yaki Soba Wagamama Style
      Yaki Soba (Wagamama Copycat)

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Satay Noodles

    Satay Noodles with Chestnut Mushrooms

    Kate Ford | The Veg Space
    These quick and easy satay noodles are packed with flavour and crunchy peanuts. A delicious and filling weeknight dinner.
    4.80 from 10 votes
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    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main
    Cuisine Asian
    Servings 2 servings
    Calories 623 kcal

    Ingredients
     
     

    • 4 spring onions
    • 250 g chestnut mushrooms
    • 2 tablespoon rapeseed or sunflower oil
    • 125 g wholewheat noodles 2 nests
    • 2 tablespoon peanut butter
    • 1 tablespoon sesame oil
    • 2 teaspoon lazy ginger
    • 1 lime
    • 2 tablespoon soy sauce
    • 100 ml water
    • 1 red chilli seeds removed
    • 20 g dry roasted peanuts roughly chopped
    • handful fresh coriander roughly chopped

    Instructions
     

    • Trim the spring onions and slice diagonally. Thickly slice the chestnut mushrooms.
    • Heat the oil in a large frying pan and fry the mushrooms over a medium heat for 4-5 minutes.  Add the spring onions and cook for a further 2-3 minutes.
    • Meanwhile, boil the noodles according to packet instructions, then drain and return to the saucepan.
    • In a mini-chopper, food processor, blender or similar, blitz together the peanut butter, sesame oil, ginger, lime juice, soy sauce, water and chilli until it becomes a smooth sauce.
    • Pour the sauce over the noodles and return to the heat for 1-2 minutes until the sauce is heated through.  
    • Divide the noodles between two bowls, then top with the mushrooms and spring onions. Sprinkle each portion with the chopped peanuts and coriander and serve immediately.

    Video

    Notes

    Don't over-cook the noodles, as they will cook for a further minute or two in the sauce.
    Serve immediately, as the noodles can become dry as the sauce soaks in.

    Nutrition

    Serving: 1servingCalories: 623kcalCarbohydrates: 65gProtein: 21gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 19gTrans Fat: 1gSodium: 1150mgPotassium: 1052mgFiber: 4gSugar: 7gVitamin A: 462IUVitamin C: 42mgCalcium: 91mgIron: 4mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Catherine says

      May 29, 2024 at 7:19 pm

      Just made this tonight and it was delicious.

      I have enough for lunch tomorrow too. Bonus!

      Reply
    2. V S Chalmers says

      October 31, 2023 at 6:25 pm

      I printed of the portion for 1 as only myself was having it tonight. I thoroughly enjoyed it and substituted a few ingredients I didn't have. Next time I will use a smaller half lime as it was slightly overpowering for me. Still ate it all. Love those quick meals. Thanks Kate. 😊

      Reply
      • Kate Ford says

        November 03, 2023 at 11:05 am

        That's lovely to hear, thanks!

        Reply
    3. Heather Smith Thomassen says

      June 01, 2022 at 4:52 pm

      100ml water turned the whole thing into a soup! I followed the recipe exactly and no way did J get a ‘sauce’ Tastes great but if I make it again I will cut down drastically on the amount of water: say 50ml
      I have posted questions and comments before. Do you read them? I’ve never once received a response 😰

      Reply
      • Kate Ford says

        June 03, 2022 at 7:36 pm

        Sorry to hear this Heather - did you keep going all the way to the end of the recipe? When you add the noodles into the sauce and reheat they absorb a lot of the water, so you end up with a 'sauce' coating the noodles. Any less water than this and I find them very dry once you have reheated them in the sauce. I have experimented with many different quantities of water in recipe testing and this was perfect for me. But do adapt the recipe as you prefer to your own taste. Kate

        Reply
    4. Gloria says

      May 20, 2022 at 12:45 pm

      We are noodle lovers. This is easy to prepare and so much better than takeout. Perfect for any night of the week.

      Reply
    5. Amy says

      May 19, 2022 at 2:04 pm

      So delicious! What a perfect blend of flavor with the chestnuts and mushrooms! Love it!

      Reply
    6. Toni says

      May 19, 2022 at 1:59 pm

      This was a huge hit with my family! A simple dinner but packed full of flavors!

      Reply
    7. Cara says

      May 19, 2022 at 1:53 pm

      Love love love these flavors! So delicious and comforting!

      Reply
    8. Beth says

      May 19, 2022 at 1:08 pm

      I love how flavorful and simple this recipe is. I can't get enough Asian food, so I'm super excited bout this one.

      Reply
    4.80 from 10 votes (2 ratings without comment)

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