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
