Veggie satay noodle salad recipe

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  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 2
Prep: 10 min
Cooking: 5 min

Nutrition per portion

Calories 470 kCal 24%
Fat 16g 23%
  -  Saturates 3g 15%
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  • Haven’t tried tofu? Give this marinated version from Essentials magazine a whirl – the meat won’t be missed, its a vegetarian treat.


    • 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


    • 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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