NUT FREE “SATAY” NOODLES

RECIPES

NUT FREE “SATAY” NOODLES

To my fellow allergy adults, have you ever wondered what satay or pad thai might taste like? Yeah same. So I made this sunflower butter “satay” variation and tested it on my allergy free family and friends. The general consensus was that the taste is “very similar” to the real deal… I mean I’m not going to say it’s BETTER but I definitely scored some serious points for flavour on this one.

INGREDIENTS – SAUCE

  • 4 TBS of Sunflower butter
  • 4 TBS of Tamari
  • 1 x Chunk of Ginger (approx 3cms thick)
  • 1 TBS of Chilli paste
  • 2 TSP of Maple Syrup (Trust me on this one)
  • 1 TSP of Garlic infused oil
  • 1/2 TSP of Sesame oil
  • 1/4 Cup of water
  • 1 x Lime
OTHER INGREDIENTS

  • 1 x Carrot
  • 1 x Whole broccoli
  • 1 x Capsicum
  • 1/4 of a Wombok cabbage (can use regular cabbage)
  • 1 x Packet of rice noodles
  • 1 x Bunch of Coriander
  • 1 x Cup of Spring onions
  • Chopped sunflower seeds, sesame seeds and beanshoots as garnish options
  • Garlic oil for the pan

METHOD

THE SAUCE

  • I always start by preparing the sauce! Put all ingredients listed into a bowl and stir until well combined
  • NOTE: The sunflower butter is quite thick so if you do need to add more water to improve on its “sauciness” go right ahead!

THE REST

  • Get yourself a large bowl and place in the whole packet of noodles
  • Boil a full kettle and once completed, pour the water over the noodles, ensuring that they are fully covered. They will take around 15-20 mins to soften (follow the instructions on the packet) but while they soak, you can get started on the veggies!
  • Peel and cut the carrot into small sticks as well as the capsicum to a similar size
  • Cut the broccoli florets off the stalk and chop up the spring onions and coriander
  • Quarter the wombok and shred it
  • Heat a frypan to medium, add a good splash of garlic oil and pop in the carrot, capsicum and broccoli
  • I often cover with a lid to speed up the process and after a few minutes your veggies should have softened and you can add in the wombok and spring onions
  • Stir the veggies for a moment and once the cabbage has slightly wilted, turn off the heat
  • By this stage the noodles should be ready to go! Drain the water off and add the noodles to the pan of vegetables
  • Pour over the delicious sauce and add the coriander then stir it through
  • Top with bean shoots, some roughly chopped sunflower seeds or sesame seeds and enjoy this allergy friendly, asian inspired dish!

NOTES

  • Another “nutty” tasting substitute is tahini if you would prefer that to the sunflower seed butter

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