Ellie's Veggie Noodles with Satay Sauce

Cooking time
Serves4-6 people
Vegetarians Vegans
Ellie's Veggie Noodles with Satay Sauce

"We always have a Chinese takeaway on Christmas Eve with my grandparents. The tradition started when me and my brother were young, as a way for my parents and grandparents to exchange gifts on Christmas Eve without us seeing them. While we were full from the Chinese and distracted, my parents would sneak our gifts into the car, ready to be put under the tree once we were home and in bed. Now we’re older there’s no need for my parents and grandparents to sneak around, but the tradition has stuck. I love our traditions around Christmas - they feel like a warm hug and are always something a little extra to look forward to." Ellie, Junior Buyer


  • 400ml coconut milk
  • 150g crunchy peanut butter
  • 2 tbsp cyder vinegar
  • 2 tbsp tamari
  • 1 tbsp Demerara sugar
  • A pinch or 2 of crushed chillies
  • 2 garlic cloves
  • 5cm chunk of ginger
  • 1 small red onion
  • A pinch of sea salt
  • 3 mixed peppers
  • 200g white mushrooms
  • 200g leaf greens, such as pak choi, cabbage or cavolo nero
  • 250g Asia noodles
  • 1 tbsp toasted sesame oil
  • 2 tbsp oil

Prep: 25 mins | Cook: 10-15 mins

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1. Put a large pan of water on to boil. To make the satay sauce, pour the coconut milk into a blender. Add the peanut butter, vinegar, tamari, Demerara sugar and a pinch or 2 of crushed chillies. Peel and grate in the garlic cloves and ginger. Peel and finely chop the red onion, and add to the blender with a pinch of salt. Blitz until smooth. No blender? Just add all the ingredients to a large mixing bowl, but coarsely grate the red onion, then whisk together. The sauce will be a little chunkier, but just as tasty. Set the satay sauce to one side.
2. Prepare all the veg. Halve the peppers, scoop out the white pith and seeds, and finely slice the peppers. Rinse the mushrooms then tear them into small pieces. Trim the root end, dry tips or core off your leafy greens, then finely slice the leaves (and stalk, if you're using pak choi).
3. When the water in the pan is boiling, add the noodles and simmer for 6 mins till just tender. Drain in a colander. Drizzle over 1 tbsp sesame oil and toss to lightly coat in the oil. Set to one side.
4. While the noodles are cooking, put a large wok or deep frying pan on a medium-high heat and, when it's hot, add 2 tbsp oil and the peppers, mushrooms and pak choi stalks, cabbage or cavolo nero. Stir fry for 4-5 mins, tossing the veg and keeping them moving in the pan, till they are just tender but still have some bite.
5. Turn the heat down under the pan to medium-low. Add the drained noodles to the pan with the pak choi leaves (if using) and gently stir them into the veg, mixing everything together. Pour in the satay sauce. Warm through, stirring occasionally, for 1-2 mins till the dish is hot all the way through. Taste and add a little more salt if you think the noodles need them. Pile the noodles into warm bowls and serve straight away.
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