Springy noodles in a spicy vegan peanut satay sauce, flavoured with Malaysian herbs and spices. This recipe is sponsored by Jobbie Nut Butter.
This peanut satay noodle recipe is special and flavourful because the base of the sauce is made from a blend of dried chilies, lemongrass, galangal, ginger (all the good stuff) and good quality peanut butter.
Core ingredients to make the spicy peanut satay sauce
- dried chili
- garlic and shallots
- local herbs, namely lemongrass and galangal, or serai and lengkuas
- tamarind juice, also known as asam jawa
- kecap manis, which is a sweet soy sauce
- and of course, Jobbie Pure Chunky Peanut Butter!
Jobbie Pure Peanut Butter doesn’t contain any added oil, sugar or salt so it’s perfect for cooking. For this dish, I like using the chunky kind to add a little more texture to the otherwise creamy sauce.
For our protein, we’re using defrosted traditional/firm tofu as always! This method of prepping tofu creates a chewy texture, similar to meat.
I can’t eat spicy food
You can adjust the spice level of this dish by using fewer dried chilies, or omitting it altogether. I prefer my food spicy, and since this is a Malaysian peanut satay noodle recipe, I had to include some spice!
What kind of noodles should I use?
There are no rules here! Use your favourite type of noodles. I used Cintan noodles, because their curly form holds the sauce together very well.
More noodles for you to try:
- Chinese Stir-Fried Glass Noodles | v + gf
- Vegan Fish Head Bee Hoon Soup/鱼头米粉汤
- Sarawakian Pucuk Manis Bee Hoon/马尼菜炒米粉
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Spicy Malaysian Peanut Satay Noodles | v
Ingredients
Chili paste
- 5 dried chili
- 2 garlic cloves
- 2 shallots roughly chopped
- 1 lemongrass stalk
- ½ knob galangal roughly chopped
- ½ knob ginger roughly chopped
- ¼ cup water
To cook
- 200g traditional/firm tofu defrosted (3 squares)
- 1 tbsp soy sauce
- 1 tbsp oil
- 1 tbsp tamarind liquid
- ⅓ cup water
- 1 tsp kecap manis
- 1 tbsp sugar
- ⅓ cup Jobbie Pure Chunky Peanut Butter
- ½ large carrot julienne
- salt to taste
To serve
- 2 servings noodles of your choice
- cucumber julienne
- roasted peanuts crushed
Instructions
Blend chili paste
- Chop the dried chili and soak in hot water for 10 minutes. Remove the seeds and drain the water. Cut off the the green part of the lemongrass and remove the tough outer layer. Smash the white bulb and cut into small pieces.
- Blend all the chili paste ingredients together until everything is well combined.
Cook
- Squeeze all the water out of the defrosted tofu, and break into bite-sized chunks.
- In a large pan over medium heat, pan-fry tofu with some oil until golden brown, 3-4 minutes then pour in the soy sauce. Once everything is well coated, remove from the pan and set aside.
- In the same pan with oil, pour in the chili paste, water, asam jawa liquid, kecap manis and sugar. Mix well then stir in Jobbie Pure Chunky Peanut Butter. Lower the heat and let the liquid reduce to a paste. Meanwhile, cook your noodles according to package instructions.
- Once the paste reaches your desired consistency, toss in your cooked noodles, fried tofu and carrots until everything is well coated with the peanut sauce.
- Serve immediately with fresh cucumber and crushed roasted peanuts.
Notes
