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

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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.