© J Sainsbury plc 2020
Peanut satay vegetable noodles with broccoli and grilled aubergine
Make your own version of this takeaway favourite and use it in this delicious veggie dish. The creamy satay sauce also works well with other dishes like stir fries, and you can add more chilli if you like it hot
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Ready in 35 minutes
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Cooking time 20 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
For the satay sauce
- ½ tbsp vegetable oil
- 1 banana shallot, finely diced
- 1 garlic clove
- 1 bird's eye chilli, chopped
- 1 lemongrass stalk, finely diced
- 1 tbsp palm sugar
- 4 tbsp smooth peanut butter
- 2 tbsp lime juice
- 3 tbsp coconut cream
- 1 tbsp dark soy sauce
- 1 tbsp kicap manis
- 2cm piece ginger, peeled and chopped
For the grilled aubergines
- 1 large aubergine, cut into 1cm rounds
- 1 tbsp dark soy sauce
- ½ tbsp rice vinegar
- ½ tbsp sesame oil
For the vegetable noodles
- 1 tbsp vegetable oil
- 300g butternut squash noodles
- 1 broccoli, cut into small florets
- 300g pre-prepared courgetti
To serve
- 2 tbsp toasted peanuts, chopped
- 2 tbsp chopped coriander leaves
- 1 lime, chopped into wedges
Method
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1
Heat the vegetable oil in a small frying pan and cook the shallot for 2-3 minutes until soft. Add the garlic, bird's eye chilli, lemongrass and palm sugar and cook for a further 2 minutes. Place in a small food processor with the remaining sauce ingredients and blend until smooth.
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2
Place the sliced aubergines in a bowl with the soy sauce, rice vinegar and sesame oil. Toss to coat, then cook on a hot griddle pan for 1-2 minutes each side until it has dark golden griddle marks and it is tender. You will need to do this in two batches. Keep warm while you cook the vegetable noodles.
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3
Heat the vegetable oil in a large wok. Add the butternut squash noodles and broccoli and cook for 4-5 minutes, tossing frequently, until tender, then add the courgetti. Stir through for 30 seconds until just beginning to soften, then remove from the heat and stir through the satay sauce. Divide between 4 plates and top with the aubergine. Scatter over the chopped peanuts and coriander leaves and serve with lime wedges.
