Donal Skehan’s Nutty Tenderstem® Satay Noodles
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.
5 mins preparation
5 mins cooking
- 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.