Spicy Peanut & Courgette Balls with Noodles in a Yoghurt Satay Sauce
Nutrition per serving
| Calories | 869 kcal |
| Protein | 21 g |
| Carbs | 124.8 g |
| Fats | 33.7 g |
| Saturated Fat | 5.6 g |
| Monounsaturated Fat | 17.8 g |
| Polyunsaturated Fat | 7.6 g |
| Sugars | 13.9 g |
| Fiber | 9.2 g |
| Sodium | 325 mg |
Ingredients
| Courgette (Zucchini) | |
| Dry Roasted Peanuts | |
| Garlic | |
| Ginger | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Red Chilli Pepper | |
| Fresh Coriander | |
| Soy Sauce (tamari) | |
| Peanut butter, smooth style, without salt | |
| Lime | |
| Olive Oil | |
| Gluten Free Flour | |
| Rice Noodles | |
| Syrups, maple | |
| Plain soy yogurt |
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, 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, maple syrup, 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.