Satay Style Prawn Noodles
As a child I used to say I hated peanut butter. I’m not sure I had ever actually really tried it. My mum isn’t a big fan and so we never really had it in the house. Now I eat it a lot. Spread on toast or bagel, with banana, mixed through natural yogurt for flavouring, added to a pancake batter, again with banana. Even the dogs enjoy it. It was a great way of getting Libby to take her tablets and Tai goes crazy for the stuff. We used it a lot in her training as a reward for finding places I needed to go or spread on a Kong to keep her occupied while i trained on my bike in the same room, to get her used to the sound.
This is the first time I’ve actually added it to a savoury dish. I’m not sure why it has taken me so long to do it as I’m a big fan of anything satay style when I am out. Satay sauce is mainly used in Asian cuisine and is typically made up of a combination of peanut, soy sauce, garlic, chilli, sesame oil and coconut milk, all blended up together to form a smooth sauce and used to flavour grilled meats, salads or stir-fries. For a change, it was actually Neil who introduced me to the joy of satay. There is a lovely local Thai restaurant in Altrincham, called Phanthong That that does the most delicious Thai style chicken skewers, which I can’t get enough of. So anyway, I finally decided to try making my own, taking inspiration from this Thai satay stir-fry recipe on BBC Good Food, but putting my own twist on it. If you are vegetarian then leave out the prawns and add some extra veg, if you just don’t like prawns then use chicken instead. For ease and speed I cheat a little and just mix peanut butter with shop bought chilli sauce with a couple of other ingredients rather than make my own from scratch, but I thought it worked well and so wanted to share the recipe with you.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 3 tbsp crunchy peanut butter
- 2 tbsp soy sauce
- 3 tbsp sweet chilli sauce
- 50 ml water
- 1 tsp coconut oil
- 1 onion
- 1 clove garlic
- 1 piece ginger
- 1 chilli
- 1 pepper
- 1 pack mangetout approx 150g
- 100 g kale
- 250 g frozen cooked king prawns approx
- 2 sachets straight to wok noodles
- 1 handful coriander
- 40 g peanuts
Ingredients
For the satay sauce:
For the stir-fry:
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- Firstly make the satay sauce by mixing the peanut butter, soy sauce, sweet chilli sauce and water together in a small bowl. If it still seems a little thick, add a splash more water until it is a runny consistency. Leave to one side while you prepare the stir-fry.
- Next, if you like, toast the peanuts by scattering them on a baking tray and placing in a pre-heated oven to 180 degrees Celsius for 10 minutes.
- Peel and slice the onion in to thin strips.
- Slice the chilli in to thin strips.
- Peel and grate the garlic and ginger.
- Cut the pepper in to strips.
- Have all other ingredients to hand.
- Add the coconut oil to a large wok and heat it over a high heat.
- Once it is very hot, add the garlic and ginger to the pan and fry for 30 seconds.
- Add the chilli, onion and pepper and stir well, fry for 1 minute.
- Add the mangetout and continue to fry for 1 minute, stirring regularly.
- Next add the kale and continue to stir.
- After another minute add the frozen prawns straight to the wok and keep stirring.
- Once the prawns have started to soften, should take 2 minutes, give the sauce a quick stir to check it hasn’t started to separate and pour it in to the wok. Stir well.
- Separate out the noodles a little as you add them in to the wok and keep stirring well for one final minute or until the noodles are cooked and soft.
- Finish by sprinkling over some shredded coriander.
- To serve, divide the noodles between 2 bowls and sprinkle over the peanuts. Enjoy.
If you make this, let me know how it goes and share your photos. I’d also love to hear how you adapt it to suit yourself.