Come and visit our warehouse shop at Church Farm, Rode, Somerset BA11 6AA Open Mon-Fri 9am-5pm

Jimmy's Seafood Satay Noodles

Jimmy's Seafood Satay Noodles

Not only is this recipe absolutely delicious, it also shows how versatile Jimmy's Satay Sauce is. Brilliant on noodles but also on traditional satay skewers, click here for our recipe for Jimmy's Chicken Satay Skewers.

It's also crazily delicious as a dressing for a chunky salad, check out our recipe for Malaysian Gado Gado Salad. The lovely and supremely talented Ping Coombes is the brand ambassador for Jimmy's Sate Sauce and this is her recipe for the famous Malaysian street food dish, Seafood Char Kway Teow.

The cooking of this dish is all done in a matter of minutes, so make sure all your ingredients are prepped before you start. I prefer to soak the noodles in cold water, that way I can be less precise with the timing. If you're pushed for time, it's fine to soak them hot water for 8-10 minutes, just make sure you don't leave them in for too long.

Ingredients
Serves 4
200g 5mm rice stick noodles, soaked in cold water for 30-40mins
2 tbsp Fussels Cold Pressed Rapeseed Oil
1 White onion, thickly sliced
3 Spring onions, cut into thin strips
1 clove garlic, chopped
2 eggs, beaten
175g Mixed frozen seafood, fully defrosted
200g beansprouts

For the sauce
3 tbsp Jimmy’s Sate Sauce
1 tbsp Oyster sauce
2 tbsp Kecap manis

1. If soaking the noodles in cold water, place them into a deep bowl and cover them completely with cold water. Leave for around 40 minutes. If you are pushed for time, soak them in hot water for 8-10 minutes, drain, refresh under cold running water and set to one side. The hot water method may also require drizzling the noodles in a little rapeseed oil after draining to prevent them from sticking.

2. Mix together the ingredients for the sauce.

3. Heat a wok on a high heat, add the rapeseed oil and then throw in the diced onions. It's best to leave them cooking for a few moments as you want then to slightly char on the edges.

4. Add in the garlic and spring onions and keep frying for another minute.

5. Mix in the noodles and stir fry with the onion mixture for a further minute.

6. Now push the noodles to one side of the wok and pour the egg into the other side. The aim here is to make a rapid scrambled egg in the space you have in the pan. Once they have almost cooked through, fold them into the noodles.

7. Add in the mixed seafood and continue to cook, stirring all the time.

8. Pour the sauce over and keep stirring to mix everything together and the noodles are nicely coated with the sauce.

9. Finally, add in the beansprouts and mix for another 30 seconds. That's it, divide everything between 4 bowls and get stuck in. I like to serve with a wedge of lime.

Enjoy! And foodies, don't forget to tag us on your social posts if you cook this at home. 

 



Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.


Also in Somerset Foodie recipes - let us inspire you...

Easy Coconut & Spinach Chana Dal with Pan Roasted Broccoli
Easy Coconut & Spinach Chana Dal with Pan Roasted Broccoli

I make Dal for supper regularly - at least once a month. It's delicious, healthy and so easy, particularly if I'm busy. It takes no time to get this recipe going and after an hour or so when you're ready to stop and eat, it's done. It's also great when you've not had much time for shopping - you just need a few fresh ingredients.
Sausage Paella with Red Onion and Cavalo Nero
Sausage Paella with Red Onion and Cavalo Nero

I can't decide which is my favourite... risotto or paella? They are cooked quite differently and both are fantastic when made well. Whilst working on this recipe, I do think that perhaps paella might just get my vote, with it's bold, upfront flavours. This is seriously tasty comfort food. It's also a 'one pan wonder' and the bonus... no stirring!
Quick and simple babaganoush baba ganoush
Quick & Simple Baba Ganoush

3 Comments

Baba Ganoush is a wonderful smoky aubergine dip from the Middle East - it blows the socks off houmous. I love it with grilled pitta breads but often struggle to find the time to make it, that is until I discovered this new aubergine puree.