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.
Vegan Nori Seaweed Satay Noodles
This vegan Thai-style stir-fry comes with a twist: umami toasted nori seaweed, tossed through the noodles, along with chunky edamame. There's a medley of veg (think juicy peppers, nutty tenderstem broccoli and vibrant carrot). Plus a classic sticky peanut satay sauce, bringing everything together. Finish with a sprinkle of sesame seeds and dig in!
Ready in 20
1/3 daily fibre
8 plants
Low sat fat
Serving size
Ingredients
- 2 pak choi
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 180g Tenderstem broccoli
- 2 onion
- 2 carrot
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tbsp maple syrup (maple syrup(100%))
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 100g edamame beans (Soya)
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
Nutritional Information
Calories: 447
Protein: 16g
Carbs: 57g
Fat: 17g
Vegan Nori Seaweed Satay Noodles
This vegan Thai-style stir-fry comes with a twist: umami toasted nori seaweed, tossed through the noodles, along with chunky edamame. There's a medley of veg (think juicy peppers, nutty tenderstem broccoli and vibrant carrot). Plus a classic sticky peanut satay sauce, bringing everything together. Finish with a sprinkle of sesame seeds and dig in!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Prep & boil the noodles
- Thinly slice the carrots into 1/2cm half-moons. Dice the onions into 2cm chunks. Trim and cut the broccoli into thirds. Thinly slice the pak choi
- Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Soften the veg & make the satay sauce
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the carrot, broccoli and onion and cook for 4-5 mins, until softening. Season with salt and pepper
- Meanwhile, in the jug, mix 100ml hot water with the peanut butter to form a smooth paste, then stir in the maple, tamari, rice vinegar and chilli paste
Last bits
- Add the pak choi to the veg pan and cook for another 2 mins
- Stir in the satay sauce, bring to the boil, then simmer for 2-3 mins, until thickened
- Thinly slice the nori seaweed, then toss through the veg pan, along with the cooked noodles and edamame. Add a splash of water if it's a little dry. Remove from the heat
Plate up
- Serve the satay nori noodles into bowls. Scatter over the sesame seeds to finish
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