Satay Rice Noodles
Prep Time
- Prep | 5 minutes
- Cook | 20 minutes
- Ready in | 25 minutes
Utensils
- Large Frying Pan or Wok
- Sauce Pan
- Mixing Bowl
Ingredients we send
- Pad Thai Noodles
- Carrot
- Broccoli
- Cup Mushrooms
- Fresh Red Chilli
- Garlic
- Lemon
- Curry Powder
- Sesame Seeds
Ingredients you’ll need
- Olive Oil
- Salt & Pepper
- 1 Tbps Soy Sauce/Tamari *GF option For Couple Size/ 2 Tbps For Family Size
- 1 Tbps Of Water For Couple Size/ 2 Tbps For Family Size
- 1 Tbps Of Peanut Butter For Couple Size/ 2 Tbps For Family Size
NUTRITION PER 1 SERVING
Calories 1760kj, Fat 10.4g, Proteins 20.4g, Carbs 52g,
ALLERGY INFO
Gluten Free | Contains Sesames | Contains Nuts
Method
- Prepare vegetables, finely chop garlic and fresh red chilli, deseed to preference. Chop carrot in half and then length ways, chop broccoli into bite-sized florets pieces and roughly chop mushrooms.
- In a small mixing bowl, add the juice of the lemon, soy sauce, curry powder, peanut butter, water & half of the sesame seeds pouch, mix well, set aside, (see ‘ingredients you’ll need’ for measurements).
- Bring a sauce pan of water to a boil, then add the rice noodles, cook according to package instructions (4 minutes). Drain noodles, and set aside.
- Heat oil in a pan, sauté garlic, and fresh red chilli for 2-3 minutes, add mushrooms, sauté for 2-3 minutes, add a dash of water if the pan begins to stick. Add carrots and broccoli, mix well, add in the sauce mixture, let simmer on a medium heat for 5-6 minutes until vegetables soften. Add rice noodles, fold into veggies well.
- Serve in a bowl with remaining sesame seeds on top. Enjoy.
