Donal Skehan’s Nutty Tenderstem® Satay Noodles
5 mins preparation
5 mins cooking
Tenderstem® has teamed up with chef Donal Skehan to bring you this delicious nutty noodle recipe that’s sure to get taste buds tingling.
This Indonesian-inspired Satay noodles dish can be enjoyed hot or cold, making it a great speedy dinner or lunchbox saviour to enjoy al-desko.
Nutritional information per serving
- 250g Tenderstem®, each piece sliced into 3
- 1/2 head Chinese cabbage, finely sliced
- 1 large carrot, julienne peeled
- 1 red chilli, finely sliced
- 400g thick Udon noodles, cooked and cooled
- 6 spring onions, finely sliced
- Handful of roasted salted peanuts, roughly chopped
- 5 tbsp crunchy peanut butter
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar
- 3 tbsp chilli oil
- 1 tsp sesame oil
- 1 clove garlic, finely grated
- 1 thumb sized piece ginger, finely grated
- Place all the ingredients for the satay sauce in a small saucepan and bring to a steady simmer. Whisk to combine and once smooth, remove from the heat and allow to cool. Add one to two tablespoons of water to loosen the sauce as required.
- Add the Tenderstem® to a large frying pan or wok with the Chinese cabbage, carrot, cooked noodles and half the chilli and spring onions and stir fry for a few minutes.
- Pour the sauce over the contents of the bowl and toss everything together until completely combined.
- Transfer the noodles to a serving platter and scatter with chopped peanuts and the remaining chilli and spring onions. Serve hot or cold.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.