Vegetable Satay Noodles

Good evening! Hope that you all are having a wonderful start to your summer! We had a jam-packed day today that ended with the girls passing their Karate tests and becoming yellow belts while the baby cheered them on. It felt like a good and big first step in their martial arts journey.

I just turned 40 which feels surreal – I think mostly because it feels like my 20s didn’t really happen since I was in school and residency for most of them. Still as everyone tells me – 40 is the new 30! I am trying to figure out how to celebrate for myself and I think that the answer is going to be a haircut – something different maybe – but we will see. There has already been a lot of change in my life over the last year and I am not sure that I am ready for another big one – even if it is as simple as a haircut!

These satay noodles were a recent weeknight dinner – I had a lot of veggies and was trying to think of something to make that would be colorful and still fresh tasting. This really hit the spot – my kids said it was a do-over…


For the sauce:

1/2 tsp honey

2 tablespoons tahini

2 tablespoons peanut butter (smooth)

Splash of rice wine vinegar

1 tablespoon coconut oil or olive oil

1/4 tsp ginger powder

1 can coconut milk

salt/pepper to taste

The noodles:

3-4 cups assorted vegetables (I used broccoli, red pepper and carrots)

16 ounces noodles (can use soba, buckwheat, etc. I used edamame noodles)

olive oil

garlic (1 clove, chopped)

chopped cilantro, chopped peanuts, toasted coconut, toasted pumpkin seeds (optional)


  1. First prepare the noodles. When cooked, rinse with cool water and set aside. Reserve some of the cooking water in case needed to thin the sauce.
  2. In a deep frying pan, cook the garlic on low heat in 1 tablespoon of the oil, taking care not to burn the garlic.
  3. Add the hardest vegetable first (carrot for me) and 1 tsp water. Cover and cook for 3-5 minutes until bright. Continue with the other vegetables, until all are cooked through. I did not cover and cook when I added the pepper and the broccoli. I just added the pepper first, cooked for 2 minutes, then added the broccoli and cooked for an additional 3-5 minutes.
  4. In a medium bowl, whisk together the sauce ingredients, saving the coconut milk for last. The mixture should be smooth. If it is too thick, add some of the past water, a couple of tablespoons at a time, until it is thin enough to toss with the noddles.
  5. In a large bowl, mix together the noodles, sauce and vegetables. Top with the optional toppings – I used cilantro and toasted pumpkin seeds for ours.
  6. Enjoy!








2 thoughts on “Vegetable Satay Noodles

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s