Petitchef

Recipe of the week: vegetable satay on zucchini and kelp noodles

Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 4
Marinated Veggies

Mushrooms, sliced

Baby bok choi, sliced

Red and yellow bell pepper, cubed

Snow peas, sliced diagonally

Green onions, sliced

Mung bean sprouts, rinsed and drained


Sauce:

1 1/4 cup fresh coconut milk

1/4 cup + 2 tablespoons raw almond butter

1/4 cup raw tahini

3 garlic cloves

3 tablespoons tamari or Nama Shoyu

2 tablespoons cold pressed olive oil or raw sesame oil

2 tablespoons lime juice

1 tablespoon agave

3 teaspoons Satay spice mix

1 1/2 teaspoons cumin

3/4 teaspoon coriander

1/2 teaspoon chili powder

1/2 teaspoon sea salt

Preparation

  • Toss veggies in a marinade made of equal part cold pressed olive oil and tamari or Nama Shoyu, and half of that amount of roasted sesame oil (not raw but gives the dish a delightful authentic Asian flavor).
  • For example, used 2 tablespoons oil, 2 tablespoons tamari and 1 1/2 teaspoon roasted sesame oil.
  • Let sit for at least one hour to allow the flavors to blend and for the veggies to get a 'cooked' texture.
  • Drain excess liquid before serving.
  • Sauce:
    To make coconut milk, blend 1/2 cup young coconut meat with 3/4 cup water until smooth and creamy. Blend all ingredients until smooth in high power blender. Toss kelp noodles in a little Satay Sauce and let sit for 30 minutes to soften them up. Just before serving, mix zucchini noodles with kelp noodles.

Photos

Recipe of the Week: Vegetable Satay on Zucchini and Kelp Noodles, photo 1Recipe of the Week: Vegetable Satay on Zucchini and Kelp Noodles, photo 2




Rate this recipe:

Related recipes


Recipes

Related articles

The melonThe melon10 dishes from the Basque Country in France that you should really know10 dishes from the Basque Country in France that you should really knowQuintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Daily Menu

Receive daily menu: