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!
📝 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.
Trim the spring onions and slice diagonally. Thickly slice the chestnut mushrooms.
Fry the mushrooms in a large frying pan, and after a few minutes add the spring onions. Boil the noodles according to packet instructions.
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.
🔪 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.
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!
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:
Satay Noodles with Chestnut Mushrooms
- 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
- 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.
Free 4-Week Vegan Meal Plan
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For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
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