- 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
- 1.
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.
- 2.
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.
- 3.
Halve the pattipan and scoop out the seeds. Peel and grate the pattipan. Trim and coarsely grate the courgette.
- 4.
Peel and finely slice the onion. Finely shred the cabbage, discarding the thick middle core.
- 5.
Put 1 bundle of noodles in a heatproof bowl. Cover them with boiling water. Soak for 3 mins, then drain.
- 6.
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.
- 7.
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.
- Tip
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.