Spicy Squash Satay Broth
If you're feeling a little down in the dumps and bunged up then this Spicy Squash Satay should pick you up. Crammed full of nutrients to boost your immune system and with a fair kick of chilli to clear your sinuses!
Plus we'll give you some of the benefits of the ingredients thanks to input from top UK nutritionalist Jane Clarke.
- 1 red onion
- 2 cloves of garlic
- 1 knob of fresh ginger
- 1 red chilli
- 1 butternut squash
- 2 shots of vegetable oil
- 1 handful of green beans
- 200 g beansprouts
- 50 g cashew nuts
- 4 tbsp cashew nut butter
- 2 tbsp rice syrup (or honey)
- 4 tbsp soy sauce
- 2 tbsp cider or rice wine vinegar
- 750 ml veg stock
- 4 portions of rice noodles
- a handful of fresh coriander
Peel and dice the onion, garlic, ginger and chilli so they are fairly small.
Fry them all in a large saucepan with the 2 shots of veg oil over a low-medium heat for a few minutes until the onions are soft.
Peel and cube the squash into bite-sized pieces.
Toss the squash into the pan, turn up the heat a little and continue to fry for another few minutes.
Spoon in all of the ingredients for the satay sauce, including the stock and heat the mixture to a bubble.
Simmer for 20 minutes or until the squash is just soft.
Green Beans & Coriander
Top and tail the washed green beans and cut them all in half.
Throw the prepared beans into the pan and simmer for a further 2 minutes before stirring in the beansprouts and a generous amount of chopped coriander.
Serve With Noodles
Toast off a handful of cashews in a dry pan and serve the spicy vegetable satay with a scattering of warm nuts and rice noodles on the side.
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