Satay Noodles

Easy, quick and super delicious, what more can you ask for in a recipe? These Satay Noodles are creamy, nutritious and delicious. What’s the secret? It’s in the sauce. A blend of nut and seed butter, coconut milk, tamari, chilli and spices.

  • 200g packet dry rice noodles
  • 2 carrots, spiralised or thinly shaved
  • 1 c celery, thinly sliced
  • 1/2 c organic silken tofu, cubed
  • 1 green capsicum , diced
  • 1/2 c organic raw cashew nuts, crushed or chopped
  • 3 tbsp chives, chopped
  • few springs fresh cilantro/coriander
  • 3 garlic cloves, crushed
  • 1cm knob ginger
  • 3 tbsp tamari
  • 1 tbsp almond butter
  • 1 tbsp tahini
  • 1-2 tsp maple syrup
  • 1 red chilli (optional)
  • 1/2 c coconut milk
  1. Submerge rice noodles in large bowl of boiling water for 3+ minutes until softened. Drain and set aside.
  2. Place all satay sauce ingredients in a high speed blender and whizz till silky smooth.
  3. Combine carrots, celery, tofu and capsicum in a bowl with rice noodles and stir through the satay sauce. Add a little at a time, stir and more as desired. Careful not to break the noodles as you combine.
  4. Serve into bowls, top with chives, crushed nuts, coriander and enjoy!




  • Hippie Lane app.