Lower-Fat Buckwheat Noodle Satay

Serves 4
Prep Time 10 mins
Cook Time 15 mins

No: 1 Peanutty Buckwheat Wonder of the World.

Ingredients

  • 2 tbsp peanut butter (pure peanut butter, with no added sugar or oil)
  • 1/2 tsp garlic powder (or 2 cloves of garlic, minced)
  • 1/2 inch of fresh ginger (grated)
  • juice of 1/2 lime
  • 1 tbsp agave syrup (or any liquid sweetener)
  • 2 tbsp soy sauce
  • 1/2 tsp dried chillies
  • 1/4 tsp cayenne powder (optional)
  • 2 tbsp dairy-free milk (coconut is good)
  • lots of buckwheat noodles (as many as you feel you can eat)
  • 1 red onion (peeled and chopped)
  • 2 carrots (peeled and chopped)
  • 12 mushrooms (chopped)
  • 1 tbsp sesame seeds
  • handful coriander
  • lime wedges for the side

Method

First make the sauce so you have it ready. In a small bowl mix together the peanut butter, garlic, ginger, lime juice, syrup, soy sauce, spices. Pour in the milk a small bit at a time until your sauce is smooth, but not too runny. If it gets too runny add in a little more peanut butter.

Set aside.

In a wok throw in the red onion and a small bit of water and let fry for about five minutes until soft. Add in the carrots and mushrooms and a little more water if needed. Stir until cooked through.

Boil the noodles according to package instructions. I could tell you those instructions as I am psychic but I don’t want to scare you.

Throw the cooked noodles into the wok with the vegetables. Put the wok on a low heat and pour in the sauce. Stir until it covers all the noodles. Add a little more soy sauce or lime juice if you think the sauce needs some help.

Serve!

Spoon into your fanciest dishes and serve with sesame seeds and coriander dancing on top.

 

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