{"id":3884,"date":"2016-05-28T17:53:50","date_gmt":"2016-05-28T17:53:50","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=3884"},"modified":"2022-11-14T11:36:02","modified_gmt":"2022-11-14T11:36:02","slug":"5-minute-almond-butter-satay-vegetable-noodle-bowl","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/5-minute-almond-butter-satay-vegetable-noodle-bowl\/","title":{"rendered":"5 minute almond butter satay vegetable noodle bowl"},"content":{"rendered":"\n

This 5 minute almond butter satay vegetable noodle bowl recipe came about when I was staring into the cupboard with a rumbling tummy and two starving children. It is amazing how creative you can be with what you have when the thought of going to the supermarket with two toddlers is the alternative.
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I’m allergic to peanuts so had never eaten satay. But I can have almond butter so I decided to see what all the fuss was about. Now we have this protein and veg packed noodle bowl about once a week for lunch or dinner. It is so fast to make but is packed with flavour. It is so simple to make – my 6 year old is now in charge of making the sauce for this and my 4 year old grates the vegetables. Very soon I’m hoping they’ll make the whole thing while I kick back with a cocktail and a magazine.<\/p>\n\n\n\n

Which noodles?<\/h4>\n\n\n\n

You can make this with any noodles – noodles cook faster than pasta so buy the ones that cook in the time you’re likely to have. Not those instant ramen ones though. I’ve made this with rice noodles and they are the fastest but the texture can be a bit gloopy. I usually use buckwheat soba noodles. They cook fast, have a great texture and are handily gluten free so no one feels left out. My children love them and have never noticed that they aren’t regular spaghetti. I’ve even made it with pasta shapes when I’ve been out of noodles. If you’re trying to get more vegetables into a meal, and who isn’t, then either grate<\/span> or use a spiralizer to add courgette (zucchini) and carrot.<\/p>\n\n\n

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This is a good place to practice your flavour balancing<\/h4>\n\n\n\n

The sauce ingredients are designed to balance each other out. So as you make it, taste it and adjust the different elements so that you end up with none of the flavours taking over. If all the flavour sensing areas of your mouth are stimulated, your food will taste delicious and balanced. If one area isn\u2019t stimulated your food can taste overly sweet, salty, fatty or just bland. To help you understand how to adjust things, I’ve broken the sauce ingredients down by the flavours they give (sweet, salty, sour, bitter and umami). You can read more about flavour balancing here<\/a>.<\/p>\n\n\n

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Make extra sauce for even speedier meals in future<\/h4>\n\n\n\n

I always make extra sauce so I can keep it in the fridge for the following week. This sauce is a great one to make with children and will keep in the fridge for a week or two, ready for quick meals. It can also be used to pour oven cooked chicken or fish, just be sure to heat it up and add some boiling water to loosen it.<\/p>\n\n\n\n

Active prep time: 5-10 minutes. Cooking time: 5-10 minutes depending on the noodles you buy.<\/p>\n\n\n\n

Ingredients for 5 minute almond butter satay vegetable noodle bowl (serves 4):<\/h2>\n\n\n\n