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Satay Noodles

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Servings: 2 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 60 g Peanut butter
  • 1½ tbsp fish sauce
  • 1½ tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp honey
  • Juice from ½ lime
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tsp crushed chilli
  • 100 ml coconut milk
  • pasta water
  • 250 g dried egg pasta flat style – fettucine/tagliatelle
  • 3 spring onions washed, 1cm slice
  • chopped nuts optional
  • prawns /chicken/vegies optional

Method
 

  1. Assemble your ingredients
  2. In a saucepan bring 2 litres of salted water to the boil, for the pasta
  3. Meanwhile, in a non-stick frypan, large enough to add the pasta later, add all the other ingredients except the shallots
  4. Slowly heat these sauce ingredients to a low simmer
  5. Adjust the seasoning to suit your taste
  6. When the water is boiling add the pasta and gently break up with a wooden spoon if required
  7. Cook the pasta as per the directions on the packet. Mine was a little over 8 minutes
  8. Drain the pasta (do not rinse) and retain about 1 cup of the pasta water
  9. Add the hot pasta to the peanut sauce
  10. Use a spatula to stir and coat the pasta with sauce
  11. Add a little pasta water if you feel the sauce is too thick
  12. Stir in half of the onions
  13. Serve the pasta and top with remaining onions

Notes

Avoid overcooking the pasta in the water
I find dried pasta works better than the more fragile ‘fresh pasta’
All sauce ingredient amounts can be adjusted to suit