Peanut Satay Vegetable Noodles with Broccoli & Grilled Aubergine

Make your own version of this takeaway favourite and use it in this delicious vegan dish. The creamy satay sauce also works well with other dishes like stir fries, and you can add more chilli if you like it hot.  Use our vegan tagliatelle noodles for some quality carbohydrates; try our carrot, hemp or spinach varieties for something a bit different!

This recipe is ready in 35 minutes, with 20 minutes cooking time and 15 minutes prep time.  It serves 2 people.

Our vegan pasta is 100% plant-based and is available direct for next day delivery. Click here to purchase!

Use coupon code RECIPE10 for 10% off at the checkout.

The Method

  • Heat the vegetable oil in a small frying pan and cook the shallot for 2-3 minutes until soft. Add the garlic, bird's eye chilli, lemongrass and palm sugar and cook for a further 2 minutes. Place in a small food processor with the remaining sauce ingredients and blend until smooth.
  • Place the sliced aubergines in a bowl with the soy sauce, rice vinegar and sesame oil. Toss to coat, then cook on a hot griddle pan for 1-2 minutes each side until it has dark golden griddle marks and it is tender. You will need to do this in two batches. Keep warm while you cook the vegetable noodles.
  • Heat the vegetable oil in a large wok. Add the butternut squash noodles and broccoli and cook for 4-5 minutes, tossing frequently, until tender, then add the courgetti. Stir through for 30 seconds until just beginning to soften, then remove from the heat and stir through the satay sauce. Divide between 4 plates and top with the aubergine. Scatter over the chopped peanuts and coriander leaves and serve with lime wedges.

Sauce Ingredients

  • ½ tbsp vegetable oil
  • 1 banana shallot, finely diced
  • 1 garlic clove
  • 1 bird's eye chilli, chopped
  • 1 lemongrass stalk, finely diced
  • 1 tbsp palm sugar
  • 4 tbsp smooth peanut butter
  • 2 tbsp lime juice
  • 3 tbsp coconut cream
  • 1 tbsp dark soy sauce
  • 1 tbsp Kicap Manis sauce
  • 2cm piece ginger, peeled and chopped

Aubergine Ingredients

  • 1 large aubergine, cut into 1cm rounds
  • 1 tbsp dark soy sauce
  • ½ tbsp rice vinegar
  • ½ tbsp sesame oil

Optional Extras

  • Sprig of coriander leaves
  • 2 tbsp toasted peanuts, chopped
  • 1 lime, chopped into wedges

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