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Rice Noodles With Peanut Sauce

Prep: 15 mins

Cook: 1 hour

A tasty fusion noodle dish from the hawker centres of Singapore

  • 3-4 large prawns

  • 5 cleaned baby squid

  • 6 fried tofu pok pieces

  • 5-6 lime leaves

  • 2 leaves sweetheart cabbage or green cabbage

  • 1 green chilli

  • 150g thin rice vermicelli

The Satay Sauce Base

  • 10 Thai shallots / 2 red onions

  • 1 bulb garlic

  • 50g galangal

  • 1 lemongrass stalk

  • 4-5 large red chillies

  • 5-6 lime leaves

  • 1 tsp belacan (dried shrimp paste)

  • handful candlenuts / macadamia nuts / cashews

  • 400g crushed roasted salted peanuts

The Satay Sauce Liquid

  • 3 tbsp tamarind concentrate

  • 1L hot water

  • 1 tbsp palm sugar

  • 4-5 tbsp kecap manis

Preparation

  • Roughly chop your Thai shallots and place in the pestle and mortar. Roughly chop and blitz the rest of the ‘The Satay Sauce Base’ ingredients in a food processor,and then add, along with the Thai shallots, to the pestle and mortar. Pound those ingredients until you get a slightly smooth paste, with a few course bits. Mix in a tsp of shrimp paste, followed by the candlenuts. Keep pounding the mixture, until you have a coarse paste. Blitz your peanuts.

Cooking

  • Heat 2-3 tbsp of vegetable oil. Once the oil has reached a medium heat, add 6 Tbsps of the paste. Fry on a medium heat, allowing some of the paste to caramelise, but not burn. While the sauce is slowly cooking away, slice open and score your squid diagonally, and cut into bite size pieces.

  • Now add the tamarind concentrate to the paste. Followed by the palm sugar and kecap manis. Turn the heat up and mix together. Once the paste is bubbling up, add your crushed up peanuts with a pinch of salt. Top up with boiling water to create the consistency of a soup.

  • Now add the squid and lime leaves. Bring to a boil and then lower the heat.

  • Cut the tofu pok in half and add to the satay sauce. Allow to simmer for 30-40 minutes.

  • Peel and devein the prawns and then slice along the top of the prawns to butterfly them out.

  • Finely slice the green cabbage / sweetheart cabbage into matchsticks.

  • Soak the vermicelli in hot water for 2-3 minutes until they have lost their packet shape, drain through a sieve and dry on a clean tea towel.

  • After 30-40 minutes season the satay sauce to taste with salt. Pop the noodles into boiling water for 10 seconds to heat up. Take the noodles out and put the cabbage in for 30 seconds. And finally boil your prawns for two minutes.

  • Now compile your dish. Start with a nest of noodles, add the cabbage on top, followed by your prawns. Then pour your satay sauce over the noodle

How To Make Satay Bee Hoon

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  • 3-4 large prawns

  • 5 cleaned baby squid

  • 6 fried tofu pok pieces

  • 5-6 lime leaves

  • 2 leaves sweetheart cabbage or green cabbage

  • 1 green chilli

  • 150g thin rice vermicelli

The Satay Sauce Base

  • 10 Thai shallots / 2 red onions

  • 1 bulb garlic

  • 50g galangal

  • 1 lemongrass stalk

  • 4-5 large red chillies

  • 5-6 lime leaves

  • 1 tsp belacan (dried shrimp paste)

  • handful candlenuts / macadamia nuts / cashews

  • 400g crushed roasted salted peanuts

The Satay Sauce Liquid

  • 3 tbsp tamarind concentrate

  • 1L hot water

  • 1 tbsp palm sugar

  • 4-5 tbsp kecap manis


Preparation

  • Roughly chop your Thai shallots and place in the pestle and mortar. Roughly chop and blitz the rest of the ‘The Satay Sauce Base’ ingredients in a food processor,and then add, along with the Thai shallots, to the pestle and mortar. Pound those ingredients until you get a slightly smooth paste, with a few course bits. Mix in a tsp of shrimp paste, followed by the candlenuts. Keep pounding the mixture, until you have a coarse paste. Blitz your peanuts.

Cooking

  • Heat 2-3 tbsp of vegetable oil. Once the oil has reached a medium heat, add 6 Tbsps of the paste. Fry on a medium heat, allowing some of the paste to caramelise, but not burn. While the sauce is slowly cooking away, slice open and score your squid diagonally, and cut into bite size pieces.

  • Now add the tamarind concentrate to the paste. Followed by the palm sugar and kecap manis. Turn the heat up and mix together. Once the paste is bubbling up, add your crushed up peanuts with a pinch of salt. Top up with boiling water to create the consistency of a soup.

  • Now add the squid and lime leaves. Bring to a boil and then lower the heat.

  • Cut the tofu pok in half and add to the satay sauce. Allow to simmer for 30-40 minutes.

  • Peel and devein the prawns and then slice along the top of the prawns to butterfly them out.

  • Finely slice the green cabbage / sweetheart cabbage into matchsticks.

  • Soak the vermicelli in hot water for 2-3 minutes until they have lost their packet shape, drain through a sieve and dry on a clean tea towel.

  • After 30-40 minutes season the satay sauce to taste with salt. Pop the noodles into boiling water for 10 seconds to heat up. Take the noodles out and put the cabbage in for 30 seconds. And finally boil your prawns for two minutes.

  • Now compile your dish. Start with a nest of noodles, add the cabbage on top, followed by your prawns. Then pour your satay sauce over the noodle

How To Make Satay Bee Hoon

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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