Since March and the oncoming of the apocalypse, I’ve been working from home (WFH). In some ways it has been great, because my dream job always involved me having the freedom to work in my pyjamas with the TV on, if i wanted to. In other ways, it’s made working harder. For starters, DISTRACTIONS. Distractions literally everywhere. Home is no longer somewhere i go to relax and enjoy the distractions, but also a highly stressful workspace. But secondly, i have to cook lunch most days. This isn’t a massive ordeal for me as i love cooking and enjoy the break from work. But on the days there aren’t any leftovers and i’m not in the mood to cook, i do miss being able to quickly go and grab a ready-made lunch outside, like i used to do. On those days, this satay curry noodle recipe has been something of a lifesaver.
It’s super quick and easy to make, and uses minimal ingredients that you wouldn’t have around the house anyway. You can literally use your sandwich peanut butter for this recipe- no fancy brand needed! It’s a very versatile recipe. You can use any type of noodles you happen to have (i used rice noodles here), plus you can add chicken, seafood or vegetables. Basically it’s what i call a ‘Build-A-Bear’ recipe!
If you haven’t guessed from the name, this recipe is South East asian influenced. It’s not authentic, exactly, but it does celebrate the almighty satay sauce, which is just something you have to try if you haven’t. Satay sauce is nutty, sweet, rich and full of umami and curry flavour. It’s a beautiful flavour, and mixed with noodles, it makes the ultimate warming, working-from-home meal. Perfect for autumn too!
Satay Curry Noodles
- 1/2 medium onion, chopped
- 3 cloves garlic, chopped
- 1 spring onion, chopped
- 2 tbsp peanut butter
- 3 tbsp full fat coconut milk If you want to use light coconut milk, use 1/2 of the can.
- 225 grams noodles I used rice noodles here, but you can use any noodles you have available
- 1 inch piece ginger, chopped
- 2 tbsp sesame oil
- 2 tsp honey
- 1 tbsp light soy sauce
- 2 tsp curry powder
- 50 ml water you may not need all of this
- roasted peanuts, crushed optional
- salt to taste
- fresh basil or coriander optional
- In a pan, add onions, garlic and ginger with the sesame oil, on medium heat. On the side, prepare your noodles according to the instructions on the packet (usually dried noodles need to be boiled to a specified time).
- When onions have become translucent, add curry powder. Combine and continue to fry ingredients together.
- Add the coconut milk and peanut butter to the pan. Stir and add water. You can adjust how much water you want depending on how thick and creamy you want the sauce to be.
- Add soy sauce, honey, and salt to taste. Combine all ingredients together.
- Add in your cooked noodles, and cover liberally in the sauce for 5 minutes. Add chopped spring onion, and chopped basil or coriander if you wish.
- You are done! You can garnish with chopped peanuts if you wish here. Enjoy!
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