The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-style Satay Noodles with Mango & Peanut Dressing
These sticky satay noodles pack a rainbow of veg: red pepper, mangetout, golden ginger. We stir in juicy mango for a hint of sweetness, and garnish with peanuts, chilli and lime.
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 80g mangetout (use half)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 2 spring onion
- 1 mango (use half)
- 4cm fresh ginger (use half)
- 1 unwaxed lime (use half)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 1 romano pepper (use half)
- 1 chilli (use half)
Nutritional Information
Calories: 475
Protein: 16g
Carbs: 58g
Fat: 20g
Ingredients
- 80g mangetout
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 romano pepper
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 chilli
- 4cm fresh ginger
- 1 mango
- 2 spring onion
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
Nutritional Information
Calories: 472
Protein: 16g
Carbs: 58g
Fat: 20g
Thai-style Satay Noodles with Mango & Peanut Dressing
These sticky satay noodles pack a rainbow of veg: red pepper, mangetout, golden ginger. We stir in juicy mango for a hint of sweetness, and garnish with peanuts, chilli and lime.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a sieve, a small bowl & a grater
Make the satay dressing
- Quarter the lime
- Mix the peanut butter with half the tamari, the juice from 2 lime wedges and 2 tbsp warm water (1 tbsp for 1 person) in the small bowl, to make a smooth dressing
Prep time
- Thinly slice the pepper and spring onions. Finely chop or grate the ginger.
- Deseed and thinly slice the chilli. Dice the mango into 1cm cubes
Soften the veg
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper, mangetout, ginger and three-quarters of the spring onion
- Cook for 3-4 mins, then add the remaining tamari. Cook for 2-3 mins, then remove from the heat
Meanwhile, cook the noodles
- Bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Bring everything together & plate up
- Add the satay dressing to the veg pan and mix. Add the mango and the cooked noodles. Toss to combine
- Add a splash of water to loosen the mix, if necessary
- Roughly chop the peanuts for garnish
- Serve the noodles into bowls, topped with the peanuts, chilli (to taste), remaining lime wedges and spring onion
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