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Spicy Satay Noodle Bowls (GF, Vegan, Vegetarian and Soy Free)

Yields5 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

I've been making a version of this sauce for many years. The original inspiration for this sauce came from a recipe by Ellie Krieger of the Food Network. Over the years I've really changed up the recipe and found that it tastes really wonderful with ramen noodles. I've included a marinade recipe that can be used for chicken or vegetarian protein of your choice. If you do not have allergies/sensitivity to soy you can substitute soy sauce for the coconut aminos but make sure it is a gluten free soy sauce. Many soy sauce varieties are not gluten free. The satay sauce can be made a few days ahead until you are ready to make the noodles. Though I use a little chicken in my picture shown, both the sauce and the marinade are vegan/vegetarian. If you do not like your food spicy, reduce the red curry paste to about 1 tsp. I recommend if you are using chicken to use thighs as they have much more flavour than chicken breasts and are much more economical. Studies have shown they contain more nutrients than breasts also. As for Rice Ramen noodles I highly recommend Lotus foods(link in recipe). They come in bulk in individual cakes. Once you place the cake in the boiling water they only take 4 minutes to cook so make sure you time everything well so they don't overcook or sit around and clump together. Preparation time does not include the time you choice to marinade the protein.

 ½ cup smooth natural salted peanut butter
 ¼ cup vegetable broth
 3 tbsp coconut aminos
 1 ½ tbsp coconut sugar
 1 ½ tbsp freshly grated ginger root, peeled and chopped
 2 tbsp lime juice, freshly squeezed
 2 cloves garlic, cut in half
 2 tsp red curry paste
 1 medium shallot, quartered
 1 pinch sea salt
Coconut Lime Marinade
 1 cup coconut Milk(from can)
 3 tbsp coconut aminos
 1 shallot, quartered
 1 garlic clove, halved
 1 ½ tbsp coconut sugar
 2 kaffir lime leaves, vein removed or 1/2 tsp lime zest
 1 tbsp fresh ginger root, peeled and chopped
 2 lbs boneless skinless chicken thighs or vegetarian protein of your choice
 ½ tsp sea salt
Ramen Noodles
 3 tbsp coconut Oil
 1 cup cabbage(any variety) thinly sliced
 3 carrots, peeled and grated
 1 package frozen spinach(10 0unce), or about 3 cups frozen
 ½ cup coconut milk or broth or water to thin the sauce
 5 green onions, thinly sliced
 1 bunch cliantro, chopped
 8 rice and millet ramen noodle cakes

For the marinade combine all the ingredients(except the chicken) in a blender or food processor until smooth. Pour over the chicken or protein of your choice and place in the refrigerator to marinade at least an hour or so or overnight.

Satay Sauce

Place all of the ingredients in a blender and blend until you have a smooth sauce, at least 2 minutes or so; set aside. This can be made several days ahead until you are ready to make the noodles.


Fill a deep pot with water to boil for the noodles. Add the coconut oil to a deep wide pan and turn heat to medium. Add the cabbage and sauté for about 5 minutes, then add the carrots and sauté for another 5 minutes or so. Add the frozen spinach and stir and cook for about 5 minutes.


Add the satay sauce and the coconut milk, or broth or water to thin out the sauce a little. The heat from the noodles will help to fully cook the frozen spinach. The spinach should still be vibrant green. Add the cooked ramen noodles, green onions and cilantro. Use tongs to mix the noodles with the sauce and the rest of the ingredients. Serve immediately.

Nutrition Facts

Servings 0