Have a look around the internet and you’ll find that satay can be a lot of different things depending on the region it comes from. This Pork Satay Noodle Bowl combines a Malaysian influenced, simple satay seasoning and spicy, homemade satay sauce.
The most commonly known satay would have to be thin slices of chicken on bamboo skewers grilled over a flame served with a peanut sauce and rice. I decided to change it up in this version, using pork meatballs filled with satay flavours, served with noodles and all turned through an easy homemade satay sauce.
How to make satay
Over time, satay has become known as meat with a luscious peanut sauce. In actual fact, satay refers to the meat on a skewer, grilled over a flame but the sauce we know as satay now is not the whole story. There are actually two parts to this delicious story.
- Satay seasoning – a blend of dry spices (that you can, and I do, keep in your pantry ready for a satay craving to hit), plus some fresh garlic and ginger
- That creamy coconut peanut sauce – made with peanut butter, chopped peanuts, chilli, garlic, coconut milk and kecap manis (a sweet, thick soy sauce)
That satay seasoning is what really makes a satay good and, once I cracked the code and learnt to make my own, I never looked back. I always keep a container of this golden, spicy mixture in my pantry at all times. I can turn anything into satay in a mere nano-second. Very satisfying indeed ?
The satay sauce only takes around 15 minutes on the stove top until it thickens up and it’s ready to go.
Made for meal prepping
This recipe looks like a lot of ingredients but many of them are use a few times. Also, please keep in mind, you can make a big batch of the satay seasoning and keep it in the pantry. Although it takes 5 minutes to throw together, 5 minutes is 5 minutes am-i-right?
The meatballs as well can be made in a big batch and have some frozen for later, but for those who don’t feel like making pork meatballs – I have options
- Use chicken or beef, thinly sliced
- Buy already made meatballs and instead of mixing the satay seasoning through the pork mince, just roll the meatballs in the seasoning.
The noodles I use are just dried ramen noodles. Just 5 minutes in boiling water and they turn into soft, noodly goodness. The pork meatballs (or meat of choice) is mixed through the sauce with the noodles and then I like to serve mine with some simple steamed Asian bok choy or similar and, sticks of cucumber and strips of carrot for texture.
Slurping up peanuty noodles and full of flavour pork meatballs, this Pork Satay Noodle Bowl is so incredibly delicious. You can meal prep this baby, doing most of the steps ahead of time and then throwing it together during the week for a healthy yet comforting weeknight dinner.
More recipes you’ll love
- Homemade Italian Meatballs
- Weeknight Meatballs Stroganoff
- Korean Spicy Chicken Tacos
- Quick and Healthy Turkey San Choy Bow
- Honey Pepper Pork Wraps.
Pork Satay Noodle Bowl
For the Satay Seasoning
- 2 tablespoons brown sugar (notes)
- 1 tablespoon ground cumin (notes)
- 1 tablespoon ground coriander (notes)
- 1 tablespoon turmeric (notes)
- 1/2 tablespoon ground cayenne pepper (notes)
- 1/2 tablespoon onion powder (notes)
- 1/2 tablespoon ground cardamom (notes)
For the meatballs
- 500 g pork mince
- 1 egg
- 3/4 cup panko crumbs
- 2 cloves garlic, crushed
- 1 tablespoon freshly grated ginger (notes)
- 2 tablespoons satay seasoning (notes)
- 1/4 cup finely chopped spring onions
- 1 teaspoon salt
- 2 tablespoons peanut oil
For the satay sauce
- 1 tablespoon peanut oil (notes)
- 1 tablespoon satay seasoning (notes)
- 1/2 red onion, finely chopped
- 1 long red chilli, finely chopped
- 2 cloves garlic, crushed
- 270 ml light coconut milk
- 1/2 cup smooth peanut butter
- 1/4 cup kecap manis
- 2 tablespoons light soy (notes)
- 3/4 cup water
- 1 tablespoon rice wine vinegar (notes)
- Juice of half a lime
- 1/3 cup of roughly chopped toasted peanuts, unsalted
- Slices of cucumber, julienned carrots, bok choy
For the satay seasoning
- Combine all ingredients, mix well and set aside (notes)
For the meatballs
- Combine all ingredients, except the oil, in a bowl and mix well. Roll into mini balls (about 40 meatballs).
- Heat the oil in a frying pan over medium heat. Cook the meatballs until golden all over and cooked through, making sure to move them around often. This will take around 8 minutes.
For the sauce
- Heat the oil over medium heat in a large saucepan. Add the seasoning, onion, chilli and garlic and saute for about 3 minutes until softened.
- Add the coconut milk, peanut butter, water, kecap manis, light soy and rice wine vinegar. Bring to a simmer, then turn down to low and simmer for around 10 minutes stirring every so often.
- Add the lime juice and peanuts and cook for another 3 minutes.
Assembling the noodle bowl
- Cook the dry ramen noodles according to packet instructions. Drain the water away, then add some of the satay sauce and mix well. Divide amongst your bowls
- Steam the greens in just a little water in the microwave for 1 minute or on the stovetop just until softened.
- Arrange slices of cucumber and carrot, and the Asian greens.
- Mix the meatballs through the remaining sauce and sit them on top.
- Sprinkle over extra spring onions and chopped peanuts
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- Be careful when using turmeric – it stains so make sure to wipe up any spills quickly.
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