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
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Ingredients

Login Courgette (Zucchini)
Login Dry Roasted Peanuts
Login Garlic
Login Ginger
Login Green Onions/Spring Onions or Scallions (including tops and bulb)
Login Red Chilli Pepper
Login Fresh Coriander
Login Tahini
Login Soy Sauce (tamari)
Login Peanut butter, smooth style, without salt
Login Lime
Login Olive Oil
Login Gluten Free Flour
Login Rice Noodles
Login Syrups, maple
Login Plain soy yogurt

Preparations

  1. Preheat the oven to 180 °
  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.
  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.

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