Name: Veggie satay noodle salad recipe
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Yield: Serves: 4
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

Nutrition Per Portion

RDA

Calories

470 Kcal

24%

Fat

16 g

23%

Saturated Fat

3 g

15%

By GoodtoKnow

published 20 August 2019

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

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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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