Veggie satay noodle salad Recipe

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  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

2

Total Time:

00:20

Prep:

00:10

Cooking:

00:05

Nutrition per portion

RDA
Calories 470 kCal 24%
Fat 16g 23%
  -  Saturates 3g 15%

Haven’t tried tofu? Give this marinated version from Essentials magazine a whirl – the meat won’t be missed, its a vegetarian treat.

Ingredients

  • 2x150g pack marinated tofu pieces
  • 150g sugar snap peas, sliced
  • 2 medium carrots, peeled
  • 1 red pepper, thinly sliced
  • 1 bunch spring onions, sliced
  • 1 red chilli, chopped
  • small bunch mint, roughly chopped
  • small bunch basil, roughly chopped
  • 1tbsp sunflower oil
  • 3 bundles of rice noodles from a 250g pack
  • 1tbsp toasted sesame oi
  • l3tbsp peanut butter
  • juice of 3 limes
  • 2tbsp sweet chilli sauce

Method

  • Heat the sunflower oil in a large frying pan and cook the tofu for 5-6 mins, just to heat through. Meanwhile, boil the rice noodles according to pack instructions, drain and refresh under cold running water. Drain well and mix with the sesame oil.

  • Using a vegetable peeler, pare carrots into ribbons. For the dressing, whisk together the peanut butter, lime juice, chilli sauce, 100ml cold water and season.

  • Put the noodles, tofu and remaining ingredients into a large bowl and toss to combine. Drizzle with dressing and serve.

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