thai peanut satay noodles

Great

% Daily Values based on a 2,000 calorie diet

Step 1

add peanut butter, coconut milk, sesame oil, tamari, miso paste, cayenne flakes, and lime juice to a bowl. whisk with fork to combine until smooth.

Step 2

preheat oven to 400 F/200C. cut the squash into small bite sized pieces discarding the tough skin. arrange onto a parchment lined baking tray and bake for 15 minutes, or until softened. soak rice noodles in warm water for 10 minutes. in a saucepan bring water to a boil, add rice noodle and cook for approximately 5 minutes, or until al-dente. Strain, and reserve noodle water.

Step 3

if you have a spiralizer you can spiralize your zucchini into noodle shape. otherwise use a cheese grater to grate zucchini, or chop into thin bite sized pieces. toss into a saucepan and sauté on medium heat for 5 minutes, or until warm and just cooked. ( optional to add a splash of water or neutral oil if needed to stop vegetables from sticking)

Step 4

add edamame and bok choy to saucepan. stir until bok choy is wilted, approximately 1-2 minutes. then add peanut sauce. add in noodles and mix to combine. (add reserved noodle water to thin if sauce is too thick). serve in bowls topped with chopped peanuts, green onion and fresh basil.