Ingredients
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1 large Zucchini
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2 tablespoons Toasted sesame oil
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1 tablespoon Green onion
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1 pack TempehYou can use plain, maple-roasted, or smoked
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1/2 cup Satay sauceCheck out our spicy peanut sauce!
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2 tablespoons Water
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1 teaspoon Vegetable powder
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1 pack Coleslaw vegetable mixAlternatively, you can use broccoli slaw mix
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2 tablespoons Sriracha sauce
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To garnish:
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2 tablespoons crushed Peanuts
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To taste Sriracha sauce
Directions
Satay sauce can be a bit overwhelming, especially if used with thick noodles and root vegetables. I find that using zoodles (zucchini noodles) in place of noodles makes this dish much more enjoyable, especially in combination with tempeh and some thinly sliced greens. Zucchini are, indeed, very low in calories, while the rest of the ingredients pack this dish with protein and flavour.
To prepare satay zoodles, start with preparing the zoodles with the help of a spiralizer.
In a wok, cook the veggies for a few minutes in sesame seed oil, scoop them out and set aside. Add a bit more oil and cook the tempeh. Then, add the satay sauce, a little water, and the zoodles. Adjust the seasoning, cook for a couple of minutes, then turn off the heat and add the previously cooked vegetables. Serve your zoodles hot, topping with sriracha and chopped peanuts.
Enjoy your satay zoodles!
Steps
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1
Done
5 minutes
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Spiralize the zucchiniRinse well the zucchini, chop off the ends and discard them. Cut the zucchini into three chunks, then spiralize them with the help of a spiralizer. |
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2
Done
5 minutes
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Cook the vegetablesHeat one tablespoon of toasted sesame oil in a wok, add the green onion and cook until it sizzles. Then, add the vegetable coleslaw mix and cook for 3-4 minutes, until it softens. Finally, scoop the vegetables out of the wok and transfer them to a bowl. Set aside. |
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3
Done
5 minutes
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Cook the tempehCut the tempeh into thin slices. Add another tablespoon of toasted sesame oil to the wok and stir in the tempeh. Cook for a couple of minutes, until the tempeh starts browning, then pour in the satay sauce. Cook for 2 minutes, until all the tempeh is well coated with the sauce. |
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4
Done
5 minutes
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Cook the zoodlesTransfer the zoodles to the wok. Add the water and season with a teaspoon vegetable powder. Stir gently until the sauce thickens again and sticks to the zoodles. Then, turn off the heat, stir in the sriracha and add the cooked vegetables. Mix well and transfer the zoodles to the serving bowls. |
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5
Done
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Garnish and serveGarnish the zoodles with a little more sriracha and sprinkle with crushed peanuts. Serve well hot and enjoy! |
