Malaysian Satay Noodles (Vegan + gluten, grain & sugar-free) – a spicy bowl of yum
Hi !
Apologies for a bit of a long absence this week in between recipes, I do try to post at least twice a week but we are preparing to move from a regular sized house to a smaller house up on a big mountain … so needless to say I am seriously de-cluttering. I so miss cooking & am so glad I had back ups in the freezer. That’s what is awesome about this type of food, most are freezable as its basically just vegetables !
Anyway, a few days ago I asked for requests for meals to cook from the various Facebook groups I am a part of, to which I got a fabulous list that will keep me going for a while now. Please don’t hesitate to request something as I am always willing to give pretty much everything a go. You can always contact me via the Get in touch page on here or via the OptiCook Facebook page. Thanks to Miss T for suggesting this one, you know who you are !
Ok, this Plant-based Malaysian Satay Noodles is so simple & tasty. It’s a total “no brainer” recipe in my book, full of fresh veggies & super tasty as you actually marinade them for a little while before stir frying.
A total of 3 steps & the most exotic ingredient is peanut oil. You really do need the oil as there are no peanuts in the recipe for it to taste satay-ish. If you use any other oil it is definatley not going to taste anything like satay. So do yourself a favour & buy a bottle, it is not too expensive & it’s a great oil for other stir fry meals anyway.
If you like satay &/or Malaysian flavours, definately give it a go !
Joni x
- 1 large red onion, finely sliced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/3 cup soy sauce
- 1 tbs peanut oil
- 1 tbs ground turmeric
- 1 1/2 tsp Stevia
- 1 tbs lemon juice
- 2 small birdseye chillis, seeds removed and sliced (optional to add some heat)
- 3 cups fresh Asian style vegetables (capsicum, broccoli, snow peas, carrots, baby bok choy etc.)
- 3 zucchinis, peeled & spiralised for the noodles (or use Slendier/Chang konjac noodles)
- In a large plastic or glass bowl add the onion, garlic, cumin, ginger, soy sauce, peanut oil, turmeric, Stevia, cumin, lemon juice & chilli (if using). Stir & let sit for 5 mins while you chop your vegetables.
- Add your chopped vegetables (excluding the spiralised zucchini), stir to coat well. Sit to the side to marinade for at least 10 mins (you can even leave overnight & cook next day).
- Heat a large fry pan or wok over medium heat. Add the marinated vegetables including the liquid and stir fry for approx 5 mins until nearly cooked through. Add the zucchini noodles and stir fry for an additional 3 mins. You may need to add 1/4 cup water or so as it cooks and sauce evaporates.
- Serve nice and hot topped with a few spring onions & sliced chilli, if using.
- You can also use this as a marinade for satay kebabs for a BBQ
- Also great as a tasty sauce over steamed vegetables & cauliflower rice
- You could also use a frozen pack of Asian style vegetables
- This panel is totally inaccurate. This recipe does adhere to the VLCD guidelines on under 100 cals & 10g carb per serve.
lisa
May 24, 2016
Definatly going to try this tonight. Looks so good…
Joni Condos
May 24, 2016
It was yummy & easy too ! Joni x
kel
July 1, 2016
Joni, I’ve cooked quite a few of your asian recipes now and they are making it much easier to stick to optifast. When I cook your meals we don’t even have to make a separate meal for the family as they all tuck in. As an aside, I just recommend your site on the new optifast website for Australia.
Joni Condos
July 1, 2016
Hehe , oh thanks Kel ! Yes I also did just do them & we all ate it, sometimes happily, other times not … so glad they are helping with your journey 🙂 and thanks for taking the time to write in, Joni