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Speedy Creamy Vegan Chick'n Satay with Noodles
A classic Thai stir-fry, with a plant-based twist. Coat high-protein vegan chick'n pieces in a more-ish sticky satay sauce, brimming with coconut and zippy lime. Serve with brown rice noodles to soak up all the flavour.
Ready in 20
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 pepper
- 1 leek
- 1 unwaxed lime
- 40g creamed coconut
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 chilli
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 80g baby spinach
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 60g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
Nutritional Information
Calories: 512
Protein: 26g
Carbs: 50g
Fat: 22g
Speedy Creamy Vegan Chick'n Satay with Noodles
A classic Thai stir-fry, with a plant-based twist. Coat high-protein vegan chick'n pieces in a more-ish sticky satay sauce, brimming with coconut and zippy lime. Serve with brown rice noodles to soak up all the flavour.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Bring a large saucepan filled with salted hot water to a boil
- Pull out a large frying pan
Cook the noodles
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked
- Drain, then rinse under cold water and set aside
Meanwhile, make the satay sauce
- Deseed and finely dice half the chilli, then finely slice the remaining
- Dissolve the creamed coconut in the jug with 200ml boiling water. Stir in the peanut butter, tamari, ginger paste, diced chilli (to taste) and the juice from the lime. Season with salt and pepper
Finish the prep & cook the chick'n
- Thinly slice the peppers. Thinly slice the leek into half-moons. Rinse the spinach
- Heat the large frying pan with 1 tbsp oil on high heat (we used the 30cm HexClad Hybrid Pan). Once hot, add the chick'n pieces and cook for 3 mins
- Stir in the curry powder and cook for 1 min, until the chick'n is golden brown and cooked through
Bring everything together
- Add the leek and pepper to the pan
- Cook for 4 mins, then stir in the spinach. Add the satay sauce and cook for 2 mins, until the sauce has thickened slightly and the spinach has wilted. Add a splash more water if necessary
- Stir the cooked noodles into the sauce
Plate up
- Serve the noodles on plates. Garnish with the sliced chilli (to taste)
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