Soy satay with Chinese cabbage and broccoli vegetables and noodles

Ingredients for 2 servings:

• 100 g soy medallions
• 250 g broccoli florets
• 450 g Chinese cabbage
• 1 stalk(s) leek
• 2 garlic cloves
• 200g pasta
• 4 tbsp kebab manis
• 2 tbsp mushrooms, dried and mixed
• 2 tbsp fried onions
• 1 tsp sambal oelek
• 2 tbsp peanut butter
• 5 tbsp peanut oil
• 1 tsp rock salt
• 4 tsp coconut blossom sugar
• 0.33 tsp cumin powder
• 0.33 tsp paprika powder
• 0.33 tsp spice mix (Laos curry)
• 0.33 tsp coriander powder
• 0.33 tsp ginger powder
• Palm oil, red
• Coconut oil

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 30 minutes

vegan, vegetarian

Place the soy medallions in a bowl with the marinade ingredients. Pour boiling water over them until completely covered. Let stand for two hours, stirring occasionally. Drain the soy medallions and reserve the liquid. Wash the broccoli, chop it finely, and blanch it for 5 minutes. Retain the broccoli water when draining. Wash the Chinese cabbage and leek and slice them. Sauté them in a pan heated with peanut oil. After 5 minutes, add the broccoli and garlic. Sauté for another 3 minutes. Reduce the heat, continue to simmer, and gradually add the liquid from the soy medallions and broccoli. Boil the pasta water with salt and cook the noodles according to the package instructions. Thread the soy medallions onto wooden skewers. Heat red palm oil and coconut oil in a pan. Sear the satay skewers and turn them over. Deglaze with the broccoli liquid and cover and continue to sauté for a few more minutes. Serve the skewers with the vegetables and noodles. Add salt and seasoning as desired.