Plant-Based Malaysian Satay Noodles

This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.
 

Ingredients (serves 8)

• 1 large red onion, finely sliced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/3 cup soy sauce
• 1 tbsp peanut oil
• 1 tbsp ground turmeric
• 1 1/2 tsp Stevia
• 1 tbsp lemon juice
• 2 small birdseye chillis, seeds removed and sliced (optional to add some heat)
• 3 cups fresh Asian style vegetables (capsicum, broccoli, snow peas, carrots, baby bok choy etc.)
• 3 zucchinis, peeled & spiralised for the noodles (or use Slendier/Chang konjac noodles)

Method

1. In a large plastic or glass bowl, add the onion, garlic, cumin, ginger, soy sauce, peanut oil, turmeric, Stevia, cumin, lemon juice & chilli (if using). Stir & let sit for 5 mins while you chop your vegetables.
2. Add your chopped vegetables (excluding the spiralised zucchini), stir to coat well. Sit to the side to marinate for at least 10 mins (you can even leave overnight & cook the next day).
3. Heat a large frypan or wok over medium heat. Add the marinated vegetables, including the liquid and stir fry for approx 5 mins until nearly cooked through. Add the zucchini noodles and stir fry for an additional 3 mins. You may need to add ¼ cup water or so as it cooks and sauce evaporates.
4. Serve nice and hot topped with a few spring onions & sliced chilli if using.

Notes

• You can also use this as a marinade for satay kebabs for a BBQ.
• Also great as a tasty sauce over steamed vegetables & cauliflower rice.
• You could also use a frozen pack of Asian style vegetables.