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 Toasted Nori 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
- 90g Tenderstem broccoli
- 1 pak choi
- 100g wide brown rice noodles (brown rice flour (84%), water)
- 50g edamame beans (Soya)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 2 tsp maple syrup (maple syrup(100%))
- 1 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 4g organic toasted nori (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 1 onion
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 carrot
Nutritional Information
Calories: 485
Protein: 16g
Carbs: 57g
Fat: 21g
Ingredients
- 1 carrot (use half)
- 50g edamame beans (use half) (Soya)
- 1 onion (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 90g Tenderstem broccoli (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tsp sesame seeds (use half) (Sesame) (white sesame seeds, black sesame seeds)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 100g wide brown rice noodles (use half) (brown rice flour (84%), water)
- 4g organic toasted nori (use half) (Sunflower oil*, toasted nori sea vegetable* (47%), sea salt. *organically grown.)
- 1 pak choi (use half)
Nutritional Information
Calories: 485
Protein: 16g
Carbs: 57g
Fat: 21g
Vegan Toasted Nori 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!
Getting hungry?
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No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
Prep & boil
- Thinly slice the carrot into 1/2cm half-moons. Dice the onion into 2cm chunks. Trim and cut the broccoli into thirds
- 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
Time to fry
- 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 measuring jug, mix 50ml hot water (25ml for 1 person) with the peanut butter until smooth, then stir in the maple, tamari, rice vinegar and chilli paste until combined
Simmer the satay sauce
- Thinly slice the pak choi, then add 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
- Thinly slice half the nori seaweed, then toss through the noodles with the edamame. Add a splash of water if the sauce becomes too thick. Remove from the heat
Plate up
- Share the nori satay noodles between bowls. Scatter over the sesame seeds to finish
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