Satay grilled aubergine
Skewers at the ready- these vegetarian kebabs are marinated in soy and turmeric and served with a rich peanut dipping sauce
Satay noodle soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 tbsp soy sauceplus extra to serve
- 2 tbsp peanut butter
- 1 small limezested and juiced
- 1 tbsp sesame oilplus extra to serve
- 2 spring onionssliced diagonally
- 1 red chillithinly sliced
- 1 garlic clovecrushed
- 25g creamed coconut
- 1 nest dried rice noodles
- 1 large carrotcut into long ribbons with a vegetable peeler
Nutrition: per serving
- kcal708
- fat41g
- saturates20g
- carbs60g
- sugars18g
- fibre12g
- protein18g
- salt2.4g
Method
step 1
Mix together the soy, peanut butter, lime zest and juice, then set aside. Heat the oil in a pan over a medium heat, add ½ the spring onions, ½ the chilli, the garlic and a pinch of salt, and cook for 3 mins.
step 2
Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.
