Rice Noodle Satay
🍜 RICE NOODLE SATAY 🍜
This has been one of my easy peasy go to mid week dinners of late... which I stumbled upon because of the lack of rice and GF pasta at the grocery store #silverlining 😉
I decided to dabble with using rice noodles and this peanut sauce adds lots of flavour 😋
METHOD:
I slice up whatever veggies I have in the fridge; usually carrot, zucchini, capsicum and broccoli and cook in a pan with onion and garlic until soft.
At the same time, I cook the rice noodles (as per packet instructions).
Once all cooked, I add the softened veggies to the rice noodles and gently stir through the peanut sauce. Sprinkle with roasted peanuts.
Optional add: tofu.
🥜 5 Ingredient Peanut Sauce 🥜
1/2 cup salted creamy peanut butter* (or almond butter or sunflower butter)
2-3 Tbsp gluten-free tamari (if not gluten-free sub soy sauce // if soy-free sub coconut aminos*)
1-2 Tbsp maple syrup (or other sweetener of choice)
1 tsp chili garlic sauce (or 1 red Thai chili, minced // or 1/4 tsp red pepper flake // adjust to preferred spice level)
2-3 Tbsp lime juice
~1/4 cup water (to thin)
Method:
Recipe source: https://minimalistbaker.com/5-
YUMMY!! 🙌🏻
This has been one of my easy peasy go to mid week dinners of late... which I stumbled upon because of the lack of rice and GF pasta at the grocery store #silverlining 😉
I decided to dabble with using rice noodles and this peanut sauce adds lots of flavour 😋
METHOD:
I slice up whatever veggies I have in the fridge; usually carrot, zucchini, capsicum and broccoli and cook in a pan with onion and garlic until soft.
At the same time, I cook the rice noodles (as per packet instructions).
Once all cooked, I add the softened veggies to the rice noodles and gently stir through the peanut sauce. Sprinkle with roasted peanuts.
Optional add: tofu.
🥜 5 Ingredient Peanut Sauce 🥜
Method:
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To a medium mixing bowl add (starting with the amount at the lower end of the measurement range where applicable) peanut butter, tamari (or soy sauce or coconut aminos), maple syrup, lime juice, chili sauce (or chili or red pepper), and whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
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Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce (or red chili or red pepper) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more nut butter. If it’s too thick, thin with more water. For a fun flavor twist, add some fresh grated ginger to taste.
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Perfect for salads, spring rolls, noodle dishes, and more! Pairings linked above. Store leftovers covered in the refrigerator up to 1 week.
YUMMY!! 🙌🏻