Date posted: 23/11/2020

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.

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    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
    Fresh coriander 2 handfuls
    Olive oil
    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


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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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