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Slow Cooker Satay Noodle

  • Total Time: 0 hours
  • Yield: 6 1x


Units Scale
  • 400 g firm tofu, diced
  • 1 large brown onion, diced
  • 1 eggplant fresh, diced
  • 1 red capsicum (pepper), deseeded and thinly sliced
  • 3/4 cup smooth peanut butter (natural)
  • 1/3 cup soy sauce, salt reduced (or tamari for GF option)
  • 1 tbsp sriracha (optional)
  • 400 ml tin coconut milk
  • 1 lime, juiced
  • 1/2 cabbage chinese wombok, shredded
  • 250 g rice noodle sticks, cooked


  1. Whisk the peanut butter, soy sauce, sriracha, coconut milk, lime juice and ½ cup water in the slow cooker bowl until smooth. Then add in the tofu, brown onion, eggplant and capsicum. Cook on low for 4-5hrs.
  2. In the last 20 min of cooking, soak the rice noodles in boiling water for 10 mins and then drain and stir the noodles and wombok through the tofu mix.


  • Best to freeze this dish without the rice noodles mixed through!
  • Sriracha adds a delicious spice, if serving it up to kids mix the sriracha through at the end.
  • You can easily swap the tofu for another protein like chicken strips.
  • If you can’t find wombok, just use a coleslaw mix (without the dressing).
  • If you want to add meat, chicken would work well here.
  • Pregnancy: Store leftovers in the fridge in an air-tight container as soon as possible or within 2 hours. Eat leftover foods within 24 hours and reheat foods to ‘steaming’ hot.
  • Prep Time: 5 mins
  • Cook Time: 5 hrs

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