About the Recipe
All the creamy, savoury goodness of a satay noodle bowl, with no peanuts in sight. Our SunnyB Natural Sunflower Seed Butter makes a rich, silky sauce that clings to every noodle, and crispy tofu, tender veggies and a hint of lime and ginger bring it all together. Easily adapted to vegan, or leave out the chilli for a kid-friendly version that’s just as good in tomorrow’s lunchbox.
Ingredients
Noodle sauce
85 g SunnyB Natural Sunflower Seed Butter (⅓ cup)
60 ml warm water (4 tbsp)
45 ml soy sauce (3 tbsp)
30 ml sushi vinegar (2 tbsp)
15 ml lime juice (1 tbsp)
15 ml sesame oil (1 tbsp)
30 ml honey, or maple syrup for vegan (2 tbsp)
10 g fresh ginger, grated (1 tbsp)
10 g crushed garlic, about 3 cloves (1 tbsp)
2.5 ml chilli flakes, omit for a kid-friendly version (½ tsp)
Noodles
200 g chicken breast or thigh, omit for vegan (7 oz)
15 ml soy sauce (1 tbsp)
300 g firm tofu (10½ oz)
20 ml sesame oil (4 tsp)
350 g ready-to-serve noodles, or 200 g dry noodles (12 oz / 7 oz)
1 large red capsicum (bell pepper), thinly sliced
150 g baby green peas, thawed (1 cup)
90 g broccoli florets (1 cup)
75 g spring onions, chopped (¾ cup)
To serve
Chopped fresh coriander
Toasted sesame seeds and/or sunflower seeds
Sriracha hot sauce
Preparation
If you’re using chicken, dice it and toss it with the soy sauce. Set it aside to marinate for at least 15 minutes while you prepare everything else.
Blend all the noodle sauce ingredients until smooth, then set aside. If you’re using dry noodles, cook them according to the packet instructions, rinse in cold water, toss with a little oil and set aside.
Cut the tofu into 1.5 cm (½ inch) cubes. Blot with paper towels until no more moisture comes out, because the drier the tofu, the crispier it gets.
Heat 1 tsp sesame oil in a non-stick pan over medium–high heat. Cook the chicken for about 3 minutes per side, until it’s browned and cooked through. Remove it from the pan and wipe out any burnt bits.
Add another 1 tsp sesame oil and cook the tofu for about 2 minutes per side, turning carefully until it’s browned all over. Remove it and wipe out the pan.
Add the remaining 2 tsp sesame oil, then the capsicum, peas, broccoli and spring onions. Sauté for about 3 minutes, until they’re lightly browned but still tender.
Pour in the noodle sauce and heat until it bubbles. Add the noodles and toss to coat, then turn off the heat and stir through the tofu and chicken.
Scatter with coriander and toasted seeds, and add a drizzle of sriracha to serve.