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Peanut Satay Sauce Noodles

These vegan Thai Peanut Noodles are coated in a peanut satay coconut sauce with cooked veggies and fettuccine noodles for a creamy and hearty meal!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indonesian, Malaysian, Thai
Servings 2 servings
Calories 538 kcal

Equipment

  • Stovetop Pan

Ingredients
  

For the Stir Fry

  • 1 tbsp oil
  • ½ carrot, shredded lengthwise
  • ⅓ cup white cabbage, shredded
  • ½ medium onion, diced
  • 2 small garlic cloves, minced
  • 1 cup cooked fettuccine noodles Cook the noodles then measure 1 cup out of it // substitute: gluten-free noodles
  • Crushed peanuts to serve on top

For the Peanut Sauce

  • ½ can full fat coconut milk
  • ¼ cup peanut butter, softened
  • ¼ small onion, grated
  • ½ tbsp tamari soy-free option: coconut aminos
  • 1 tsp coconut sugar
  • Pinch red chili powder

Instructions
 

  • In one bowl, whisk together all the items for the peanut sauce and set aside.
  • In a stovetop pan over medium heat, add the oil. Once it is hot, add in the onions and garlic.
  • Stir them around for 2-3 minutes, then add the carrot and cabbage. Stir this around for a few minutes, until you can bite into a cabbage piece and it is cooked through.
  • Add in the cooked noodles and stir to combine with the vegetables.
  • Add in the peanut sauce and combine it thoroughly with the rest of the ingredients.
  • Stir it around for another minute, then turn off the heat and top with crushed peanuts to serve!

Notes