Prawn Satay Noodles (Dairy Free)

I was sitting on the train one evening and got a sudden craving for satay. I didn’t really want to get a take away so I googled recipes for satay sauce and found they are all pretty similar and easy to make so I decided to give it a go myself. To say I enjoyed it would not do it justice. Even while I was eating it I was thinking about when I could make it again.

What to expect: Creamy peanut coconut sauce with a bit of heat to it

Makes: Dinner for two

Ingredients:

Sauce

1 Tbsp brown sugar

2 Tbsp soy sauce

2 Tbsp peanut butter

1 can coconut milk

 

Filling

2 Cloves garlic (or more to taste – I used 3 but I love a strong garlic taste)

1 small onion

1 small red chilli

400G closed cup mushrooms (chopped in half)

1500G sugar snap peas

165G raw king prawns

300G straight to wok medium noodles

 

Directions

  1. Add garlic, onions and chilli to pan and fry for 2-3 minutes
  2. Add mushrooms and cook together for about 4 minutes
  3. Add sugar snap peas and cook for 1-2 minutes
  4. Add coconut milk and bring to boil
  5. Add rest of sauce ingredients and sugar snap peas
  6. Stir and simmer for a couple of minutes
  7. Add raw prawns – these only need 3 or 4 minutes to cook so after 3 minutes add the noodles to the mix.
  8. Serve with fresh coriander to taste20180123_192851

Tip: You can fill this out with other veg or change the meat if you don’t like prawns, you can also leave out the chilli if you don’t like spice.

Tip: Tesco own brawn straight to wok noodles are lovely and work really well in this dish – they add to the creamy texture.

Anything I would change next time: There’s not much I would change about this dish except maybe trying different combos of veg – baby corn, carrots etc. I would also add cashew nuts once cooked to give it an extra crunch.

2 thoughts on “Prawn Satay Noodles (Dairy Free)

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