Satay Butternut Boodles

satay butternut noodles boodles stir fry plant-based

Satay Butternut Boodles

These satay boodles are so speedy to throw together, make an awesome swap out for regular noodles, add that extra veg into another meal and are off the scale delicious.

TOP TIP: They don’t need a lot of cooking , just 2/3 minutes in the pan will be enough and keep the couch and structure so they don’t go mushy!

 

What you will need:

1 small butternut or half a large.

2 handfuls of spring greens washed and shredded (thinly sliced) or a bag of spinach roughly chopped.

Spring onions - washed and finley sliced

1 pack of firm tofu chopped into cubes

Olive oil

Optional - Sesame seeds & fresh chillies to serve

A spiralizer to make the boodles, these are very easy to get hold of for as little as £10. Really worth getting one as you make heaps with it.

 

For the satay sauce:

2 tbsp of peanut butter

2 tbsp of Tamari or good soy sauce

3 garlic cloves peeled & grated

1 x 3 inch piece of fresh ginger peeled & grated

The juice of 2 limes

2 tsps of maple syrup/ agave or coconut sugar.

 

Let's make the Boodle noodles:

First you need to spiralize your butternut. Carefully  top and tale (chop off the top & bottom) of your squash. Using a peeler remove the skin, chop in half and scoop out the seeds.

Cut the squash into 4 and attached to the spiralizer (following the instructions) Once you have made your boodles, set aside.

 

Lets make the satay sauce.

Grab a bowl - add all your ingredients (list above) and whisk these together until you have a runny, peanuty sauce. Have a taste and adjust to your liking. It should be WOW in the mouth, zesty, nutty … really tasty.

 

Method:

Get all your ingredients ready.

  1. Pop a wok or big pan on a medium heat with a splash of light olive oil.

2. Add your chopped tofu and allow this to cook & brown keeping it moving so not to burn.

3. Add in your spring green & spring onions and gently jumble this together.

4. Tumble in your boodles and mix together let the boodles cook for 2 to 3 minutes.

5. Now pour in your satay sauce and gently jumble together, coating all the veggies.

6. Serve straight away and top with toasted sesame seeds, chopped chilli and another squeeze of lime.

Tuck in…It’s delicious!