Slow Cooker Beef Satay Noodles

This makes a great meal for 4 or 5 days of
meal prep lunches!
It also freezes well for up to a month.

The Ingredients

  • 400g Lean Diced Beef
  • 1 Medium Onion, Diced
  • 1 Medium Red Pepper, Sliced
  • 5 Spring Onions, roughly chopped
  • 180g Fine Green Beans, Chopped
  • 150 g Mange Tout
  • 10g Garlic Puree
  • 10g Ginger Puree
  • 3 tbsp Peanut butter powder
  • 30g Clear Honey
  • 1 tbsp Low sodium soy sauce
  • 1 tbsp Curry Powder
  • 1/2 tsp crushed dried chillies
  • 400ml Light Coconut
  • Juice of one lime (cut a slice off first to add to the pot)
  • 200g Dried Egg Noodles
  • 1 Chicken Stock Pot
  • 200-250ml Boiling Water

Makes 4-5 Portions

Per Serving
Based on 5 portions
Energy – 432 kcals
Carbs – 57g
Fats – 10g
Protein – 33g


  • Mix the peanut butter powder, soy sauce and honey in a
    small bowl with a couple of tbsp of water and make a
    thin paste.
  • Add all of the ingredients to a slow cooker EXCEPT the
    noodles, mange tout and stock.
  • Stir to combine well and cook on high for 2 hours (stir
    occasionally if you are around) or low for 5 hours.
  • Then add the noodles, mange tout and stock pot and
    water. Mix to dissolve the stock pot and cover the
  • Leave to cook for 20-25 minutes.
  • Stir and break up the noodles then serve, or divide into
    portions for later.