- 2 tbsp peanuts
- 1 garlic clove
- 1 tsp tamari
- 1 tsp honey
- 1 pattipan squash
- 1 courgette
- 1 red onion
- 1 green cabbage
- 1 bundle of Thai rice noodles
- 1 tbsp cold water
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- Deep frying pan or wok
- Small food processor or blender (optional)
- A couple of bowls
Warm a dry deep frying pan or wok over a medium heat. Toast the peanuts for 2-3 mins till golden, shaking often. Tip into a bowl and set aside to cool. When they’re cool enough to handle, rub the skins off. Chop the peanuts finely (or briefly blitz in a food processor or blender). Tip them into a bowl.
Peel and crush the garlic. Add to the peanuts with 1 tsp each of the tamari and honey and 1 tbsp water. Stir together to make a rough satay sauce. Set aside.
Halve the pattipan and scoop out the seeds. Peel and grate the pattipan. Trim and coarsely grate the courgette.
Peel and finely slice the onion. Finely shred the cabbage, discarding the thick middle core.
Put 1 bundle of noodles in a heatproof bowl. Cover them with boiling water. Soak for 3 mins, then drain.
While the noodles soak, warm 1 tsp oil in the wok or deep frying pan. Add the grated pattipan and courgette. Season well. Stir fry for 3-4 mins till soft. Add the cabbage and onion. Stir fry for another 5 mins till all the veg are tender.
Add the noodles and satay sauce to the veg. Toss everything together to coat in the sauce. Divide between two warm bowls and serve straight away.
Use your noodle
The leftover noodles are brilliant for a quick meal. Just soak or boil in hot water for 3 mins, then toss with shredded veg, tamari, lime juice and a little chilli for a super quick noodle salad.