Nestlé Garden Gourmet ‘chicken-style’ vegan satay noodle salad

Try this tasty vegan spin and prepare a satay recipe that both vegans and non-vegans will enjoy. It’s easy and incredibly delicious with 2 of your 5 a day.
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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  1. Cook the noodles according to the pack instructions, rinse in cold water then set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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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