Malaysian Satay Noodle Soup
Malaysian Satay Noodle Soup

Ingredients

Method

  • 1 tbsp soy sauce
  • 2 tbsp peanut butter
  • 1 lime, zest and juice
  • 1 tbsp sesame oil
  • 2 spring onions, sliced
  • 1 crushed garlic clove
  • 1 red chilli, sliced
  • 25g coconut cream
  • 1 nest of rice noodles
  • 1 carrot, cut into ribbons
  • Mix the peanut butter, soy, lime zest and juice together in a bowl, and set aside. Heat the oil in a pan, and chuck in the garlic, spring onions, ½ the chilli and pinch of salt, and cook for 2-3 mins.
  • Pour 450ml water into the pan and bring it up to the boil. Crumble in the creamed coconut, stir well, and then spoon in the mixture with the peanut butter. Mix again, allow it all to combine, then add the noodles and ½ the carrot ribbons. Cook for about 5 mins, season to taste, and then serve dressed with some more spring onion and carrot. Drizzle with some sesame oil, and enjoy.
15 mins
1 serving
This recipe pairs perfectly with the Ghost Rock Dry Riesling 2021 from Cradle Coast, Australia.

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