Hello and happy Saturday! (Or whatever day you’re reading)
2021 has definitely been a cooking journey for me, and Katy Bescow has really been like a mentor to me so far – her recipes from 15 Minute Vegan are now a staple in my daily dinner diaries – and I especially love her peanut butter satay noodles recipe, so I thought that it would be fun to share my take on it today!
The recipe is completely vegan and you can add or remove ingredients to your liking. Katy uses lime instead of vinegar and doesn’t include pepper, but I prefer the flavours that way as you will see.
You will need…
- 4 tablespoons of smooth peanut butter
- 200ml of water
- 3 teaspoons of dark soy sauce
- 2 teaspoons of vinegar
- 2 teaspoons of chilli flakes
- 2 packs of egg-free wok noodles
- Half of a red pepper
- 1 carrot
- A handful of sugar snap peas
- 2 spring onions
- A handful of coriander
- 1-2 red chillis
To make the sauce, whisk the peanut butter, water, soy sauce, vinegar and chilli flakes together until they are fully combined (don’t worry if slight separation develops, simply briefly whisk the mixture again as you are adding it to the wok)
Chop up your vegetables and add them to a wok that has been prepared with about a tablespoon of sunflower oil and cook for 2 minutes. Remember to stir so as you don’t burn the veggies.
Separate your noodles and add them to the wok with the vegetables.
Add in the peanut sauce (remember to whisk again if needed) and cook on a medium heat until the liquid has evaporated for 3-5 minutes.
Serve onto 2-3 plates (depending how hungry you are!) and top with fresh coriander and sliced chilli – enjoy!
And that’s what I call my new signature dish.
I’m still experimenting with certain aspects of the recipe, for example I like to sometimes add other vegetables such as mushrooms (a household favourite here) or sprinkle in various spices to see what’s good and what’s not.
I think as a beginner cook it’s great to have easy recipes like this that you can alter and play with to your own tastes so as you have a base to go off. Obviously, there are certain recipes that are already subjectively perfect and maybe the original might be that for you (I for one do not like the sesame seeds Bescow includes in her ingredients list) but each to their own!
While it’s useful to have recipes to follow and take inspiration off, I don’t think it’s necessarily fair to copy word for word someone else’s hard work into a published post, which is why I wouldn’t share her tomato and onion tarte recipe because that is what I call perfection, and so wouldn’t change it up, and this recipe is inspired. Someday I hope to be able to be so talented and experienced that I can make my own meals from my head but in the meantime it’s important to note that inspiration is ok – there are so many similar recipes out there too, so why not combine them to make your own unique dinner?
Have you cooked anything delicious recently? Will you be making this recipe? Let me know!