Recipes
Date posted: 23/11/2020
Ingredients
| For the noodle salad: | |
| Garden Gourmet vegan fillet pieces | 750g |
| Fine wheat or rice noodles | 650g |
| Red cabbage | 250g |
| Radishes | 15 |
| Spring onions | 10 |
| Carrots | 5 |
| Cucumbers | 2½ |
| Fresh coriander | 2 handfuls |
| Olive oil | 2½ |
| For the satay dressing: | |
| Water | 200ml |
| Peanut butter | 3½ tbsp |
| Sesame oil | 2½ tsp |
| Reduced salt soy sauce | 2½ tbsp |
| Chilli Sauce | 2½ tbsp |
| Chilli flakes | 2½ tsp |
| To serve: | |
| Black sesame seeds | 2½ tbsp |
| Lime (juiced) | 1 |
Method
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- Cook the noodles according to the pack instructions, rinse in cold water then set aside.
- For the dressing, mix together the peanut butter, sesame oil, soy sauce, sweet chilli sauce and chilli flakes with 200ml water - it should be pourable so add a little more water if you need to.
- Fry the Garden Gourmet vegan fillet pieces in the olive oil over a moderate heat for 3-4 minutes on each side till crisp and piping hot throughout.
- Finely slice the spring onions, red cabbage and radishes and place in a bowl. Make ribbons of carrot and cucumber using a peeler and add to the bowl, along with the coriander leaves. Top with the satay dressing and finally add the noodles and mix until coated.
- Serve the noodle salad with the heated fillet pieces on top. Top with sesame seeds and a squeeze of lime juice