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Spicy Satay Skewers with Fresh Noodle Salad
Tender golden chunks of aubergine and tofu are marinated in a rich, spicy satay sauce, fried till caramelised and served with a tangle of brown rice noodles and sweet carrot ribbons, studded with flecks of fresh chilli and toasted peanuts.
3 comments
Ingredients
- 1 garlic clove
- A thumb of ginger
- 1 lemon
- 40g peanut butter
- 1 tbsp mild curry powder
- 280g plain tofu
- 1 aubergine
- 4 skewers
- 2 bundles brown rice noodles
- 1 red onion
- 1 yellow chilli
- 1 carrot
- A handful of coriander
- 1 tbsp brown rice vinegar
- 35g peanuts
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 2 tbsp cold water
Prep: 15 mins | Cook: 20 mins
Method
1. Peel and grate the garlic and ginger into a bowl. Grate in the lemon zest and stir in the peanut butter, 1 tbsp curry powder, 2 tbsp cold water and a good pinch of salt and pepper.
2. Slice the tofu and aubergine into rough 2cm cubes. Slide onto skewers and arrange in a dish or on a large plate. Pour over the satay mixture and turn the skewers over to coat all sides.
3. Fill a pan with water and bring to the boil. Add the brow rice noodles and cook for 5 mins, then drain and cover with cold water. Drain again well and tip into a large bowl.
4. Peel and finely slice the red onion. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop. Finely slice the coriander stalks and roughly chop the leaves. Trim and peel the carrot, and use a vegetable peeler to create ribbons from it.
5. Slide the onion, chilli, coriander stalks and carrot ribbons into the noodles. Pour in 1 tbsp rice vinegar and squeeze in the juice from half the zested lemon. Toss together.
6. Tip the peanuts into a wok or deep frying pan. Toast over a medium heat for 2-3 mins till they smell nutty and are golden brown. Tip into a tea towel and gently rub to remove as much of the skins as you can. Roughly crush the peanuts, then tip into the noodles and return the empty pan to the heat.
7. Swirl 1 tbsp olive oil into the pan and fry the skewers (and any leftover chunks of tofu and aubergine) for 3 mins on each side, till crunchy on the outsides and soft in the middle.
8. Spoon the fresh noodle salad onto plates and top with the skewers, the torn coriander leaves and the remaining lemon juice.
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TryAnythingVeggieOnce
Delicious. Read the other reviews and only used half the zested lemon in the marinade. No rice vinegar in the cupboard so used apple cider instead plus a tsp of sesame oil in the dressing. Used crunchy peanut butter so didn't bother with the extra fried peanuts. Next time I would use a little more water as the marinade was a little thick. Did not use aubergine and instead ribboned a courgette with the carrot and mixed into the noodles. I didn't bother with the skewers (I might if I was making this for friends though) as they are purely decorative. The marinade started to burn before the tofu was cooked so we ate it as it was. Next time I will line the grill pan with foil and grill the tofu. OH loved it, said it was much like a Thai salad. I ate mine with soy sauce as I felt that improved it but OH disagreed. Lime would also work well with this dish instead of lemon. Only had smoked tofu but it worked great. Made more than enough for two and OH will have the leftovers for l
Wannabeveggie
This recipe features on the A&C calendar this year. The review above suggests that the recipe does not work, but there is no response from A&C to correct it. On the basis of the (very helpful) negative review I will dice and roast the aubergine before beginning.
The noodley, carroty business was delicious, but the rest, alas, was vile. Tofu and aubergine are among my favourite foods, but this didn't taste of much except zest! Aubergine was still not edible after "satay" scraped off, as it was undercooked and seemed to have absorbed the bitterness. The excessively zesty sauce was quite hard to spread & I don't know why it says to skewer before saucing... Or at all for that matter - makes it impossible to use a wok, & cumbersome at best even in a large flat bottomed frying pan. Aubergine often seems to take longer than recipes claim and that tofu can basically be eaten out of the packet, so I probably should have been more suspicious from the start :/