Meatless Monday: Kuah Satay Linguine

I’ve been having the weirdest PB&J cravings lately and I’m not even a fan of peanut butter. Dare I say, I don’t even like Reese’s Pieces? For some reason, it goes really well with the Oatmeal Walnut loaf that I baked (using THIS RECIPE). After eating it 4 days in a row, I had a craving for satay gravy (or kuah satay). I loved satay and when I ate meat, my favourite were chicken and lamb satay. I’d eat lots of raw onions (YES), cucumber chunks and ketupat while dunking the barbecued meat skewers generously in the peanut gravy. Oddly enough, my inspiration for this dish is not the Satay Beehoon commonly found in Singapore but pad thai (hence the use of linguine).

Peanuts are a wonderful protein source for vegetarians. I’m very concerned about the protein levels in our meals because T is a big guy and he mentioned several times that he doesn’t think he’s eating enough protein required for his height/weight. Peanuts and peanut butter are great in lieu of meat, and in this recipe, I use both.

KUAH SATAY LINGUINE

Serves 2. Prep Time: 5 minutes. Cook Time: 15 minutes.

Pasta (enough for 2)

3 tablespoons lime/lemon juice

1 teaspoon minced garlic

3 tablespoons creamy peanut butter

1 cup hot water

2 tablespoons soy sauce

1/4 cup crushed peanuts

2 tablespoons crushed red pepper

Handful of spring onions (for garnish)

Method:

1. Cook pasta as directed.

2. In a bowl, mix all the ingredients except crushed peanuts and spring onions. Whisk.

3. Pour the peanut sauce over cooked and drain pasts. Mix to coat noodles.

4. Serve with crushed peanuts over noodles and garnish with spring onions.

HOW EASY WAS THAT??

The best part is that this dish tastes delicious cold too. Keep the extra sauce separately in the fridge and pour over the cold noodles to re-coat them the next day. Also, add more crushed red pepper if you like it spicier!

Want to use this sauce for your satay skewers? Just add another tablespoon of peanut butter (and switch to chunky peanut butter if you want), and throw in the crushed peanuts to mix. It’s that simple!

I served this yesterday for lunch with boiled edamame soya bean pods and BeyondMeat Chicken-Free Strips which I grilled with some Panda Express Mandarin Sauce.