March 09, 2022 2 min read


This quick and easy Malaysian styled vegan satay noodles are made with super creamy peanut satay sauce and topped with crunchy cucumber & pan fried tofu. It’s healthy, spicy and so flavourful.


    • 10-15 dried chilli, soak in hot water

    • 2 onions

    • 3 cloves garlic

    • 1 thumb-size ginger


    • 20g tamarind paste

    • 200ml and more water as needed


    • 350g noodles, cooked according to the package direction

    • 1 cucumber, thinly sliced

    • 1 tbsp coconut sugar

    • 1/4 cup peanut butter (unsweetened and no salt)

    • 1 tbsp crushed peanuts

    • salt for seasoning

    • 2 tbsp oil for cooking

    • pan-fried tofu cubes
    • crushed peanuts
    • chopped leeks or chives
  1. Mix the tamarind paste with the water, discard the seeds and set aside.

  2. Add all the chilli paste ingredients into a blender, blend into smooth paste and set aside.

  3. Heat oil in a wok, sauté the blended chilli paste for 3 minutes with low heat.

  4. Add in the tamarind water (adjust the water to the thickness of the sauce), stir to mix and cook for 2 minutes.

  5. Add in peanut butter, sugar, salt and crushed peanuts. Mix well till all combine and toss in the cooked noodles until well coated with the peanuts sauce.

  6. Serve with cucumber, pan fried tofu and sprinkle with more crushed peanuts. Enjoy


Lai Po Cheng | @foodpassionical | Foodpassionical on YouTube

Fascinated by how versatile plant-based ingredients can be, Moon Lai, started experimenting via her instagram account @foodpassionical which quickly became a popular source for vegans searching for their next meal inspiration. She is a self taught food photographer and recipe developer that continues to expand her knowledge by researching and testing new dishes for her audience.