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
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