The creamy nutty satay sauce is the perfect accompaniment to veggies and noodles, as it adds a gorgeous flavour and makes even the plainest of vegetables taste delicious. This can be whipped together and on your table in less than 15 minutes so works wonderfully as a quick and easy vegan midweek meal.
This dish contains the following allergens: Peanuts, Soybeans
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
1 block
Temphe
1
Red pepper
80g
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
90g
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
300ml
Water
90g
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
1 block
Temphe
1
Red pepper
2.8oz
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
3.1oz
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
10.5 oz
Water
3.1oz
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
Utensils
Step 1
Begin preparing the sauce by adding the peanut butter, soy sauce, sriracha, garlic granules, juice from 1 a lime, coconut milk and water to the Ninja blender and blending until smooth. Set to one side.
Step 2
In a large saucepan add a drizzle of oil along with the red pepper and tempeh cubes.
Step 3
Meanwhile in another saucepan of boiling water add the noodles.
Step 4
After a few minutes add the mangetout and peas to the pan with the peppers and tempeh and cook for a few minutes.
Step 5
Once the noodles are cooked (this should take approximately 8 minutes), drain them and rinse with cold water before adding the pan and coating evenly with the sauce.
Step 6
Plate up, and finish by garnishing with red chilli, crushed peanuts, fresh coriander, spring onion and the remaining lime cut into wedges.
Begin preparing the sauce by adding the peanut butter, soy sauce, sriracha, garlic granules, juice from 1 a lime, coconut milk and water to the Ninja blender and blending until smooth. Set to one side.
1 block
Temphe
1
Red pepper
80g
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
90g
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
300ml
Water
90g
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
1 block
Temphe
1
Red pepper
2.8oz
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
3.1oz
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
10.5 oz
Water
3.1oz
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
Step 2 of 6
In a large saucepan add a drizzle of oil along with the red pepper and tempeh cubes.
1 block
Temphe
1
Red pepper
80g
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
90g
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
300ml
Water
90g
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
1 block
Temphe
1
Red pepper
2.8oz
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
3.1oz
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
10.5 oz
Water
3.1oz
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
Step 3 of 6
Meanwhile in another saucepan of boiling water add the noodles.
1 block
Temphe
1
Red pepper
80g
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
90g
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
300ml
Water
90g
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
1 block
Temphe
1
Red pepper
2.8oz
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
3.1oz
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
10.5 oz
Water
3.1oz
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
Step 4 of 6
After a few minutes add the mangetout and peas to the pan with the peppers and tempeh and cook for a few minutes.
1 block
Temphe
1
Red pepper
80g
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
90g
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
300ml
Water
90g
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
1 block
Temphe
1
Red pepper
2.8oz
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
3.1oz
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
10.5 oz
Water
3.1oz
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
Step 5 of 6
Once the noodles are cooked (this should take approximately 8 minutes), drain them and rinse with cold water before adding the pan and coating evenly with the sauce.
1 block
Temphe
1
Red pepper
80g
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
90g
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
300ml
Water
90g
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
1 block
Temphe
1
Red pepper
2.8oz
Mangetout
2 handfuls
Fresh or frozen peas
2 servings
Whole-wheat noodles
3.1oz
Smooth peanut butter
1 tbsp
Soy sauce
1 tbsp
Sriracha
1/4 tsp
Garlic granules
1
Lime
10.5 oz
Water
3.1oz
Coconut milk (from a can)
1/2
Red chilli
A handful
Chopped spring onions
A handful
Chopped peanuts
Fresh coriander
Step 6 of 6
Plate up, and finish by garnishing with red chilli, crushed peanuts, fresh coriander, spring onion and the remaining lime cut into wedges.
