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