Spicy Peanut Courgette Balls with Egg Noodles in a Yoghurt Satay Sauce
Nutrition per serving
Calories | 931 kcal |
Protein | 32.4 g |
Carbs | 124.2 g |
Fats | 37.3 g |
Saturated Fat | 7.1 g |
Monounsaturated Fat | 18.5 g |
Polyunsaturated Fat | 8.8 g |
Sugars | 15.7 g |
Fiber | 11.1 g |
Sodium | 167 mg |
Ingredients
Courgette (Zucchini) | |
Dry Roasted Peanuts | |
Garlic | |
Ginger | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Red Chilli Pepper | |
Fresh Coriander | |
Bread Crumbs | |
Wholemeal Flour | |
Egg Noodles | |
Soy Sauce (tamari) | |
Peanut butter, smooth style, without salt | |
Honey | |
Yogurt (whole milk) | |
Lime | |
Olive Oil |
Preparations
1. Preheat the oven to 180 C (350F)
1. Preheat the oven to 180 C (350F)
2. Grate the courgette into a bowl, sprinkle over a large pinch of salt and set aside for 5-10 minutes to absorb the excess liquid. Once the time has passed, place the grated courgette into a clean tea towel and squeeze out the liquid.
3. Peel/chop the garlic and ginger.
4. Finely chop the spring onion. (Reserve a large pinch of the spring onion for garnish).
5. Finely chop the chili.
6. Coarsely chop the coriander.
Cooking Instructions
1. Place the peanuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for 1-2 minutes until golden brown. Transfer the peanuts to a chopping board and roughly chop them.
1. Place the peanuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for 1-2 minutes until golden brown. Transfer the peanuts to a chopping board and roughly chop them.
2. Return the frying pan to heat with ½ a tbsp of oil over medium-low heat. Add half the garlic, half the ginger, spring onion, half the chili and cook for about a minute until softened.
3. Place the strained grated courgette into a mixing bowl with the mixture from the frying pan, the peanuts, flour, breadcrumbs, tahini, ½ a tbsp of coriander and a pinch of black pepper. Mix everything together to combine and form the mixture into 3 equal sized balls. Place onto a baking tray and bake in the oven for 15-20 minutes until lightly golden.
4. Meanwhile, cook the noodles in a pot of lightly salted boiling water for 4 minutes, then drain.
5. Return the same frying pan with 1/4 tbsp of oil over medium-low heat. Add the remaining garlic, ginger and chili and cook for a minute until tender. Remove the pan from heat.
6. In a large bowl, add, the peanut butter with the soy sauce, honey, yoghurt, 2 tbsp of boiled water and the cooked garlic, ginger and chili. Mix well to combine before adding the drained noodles and mix well to coat.
7. Serve the noodles in a bowl with the courgette balls on top and the coriander, spring onion sprinkled over the top. Finally squeeze over a little lime juice.