Satay Noodle Salad
Satay Noodle Salad from The 28-Day Complete Reset nutrition programme.
INGREDIENTS:
FOR THE SATAY DRESSING:
3 tbsp smooth peanut
1 lime, juiced
½ small clove garlic, finely minced
1 tbsp grated fresh ginger
2 tbsp sesame oil or olive oil
1 tbsp tamari
1 tbsp maple syrup
Sea salt + black pepper, to taste
FOR THE SALAD:
Brown rice noodles (flat thai style)
Handful of snow peas or mangetout, sliced
1 carrot, spiralised or julienned
½ medium courgette, spiralised or julienned
¼ head white cabbage, finely sliced
Few sprigs each of fresh mint and coriander, finely sliced
1 block extra firm organic tofu + 1 tbsp Harissa Paste
METHOD:
- Cook rice noodles per packet instructions.
- To make the dressing, start by whisking together all of your ingredients for your satay dressing in a medium bowl. Add 2 tablespoons room temperature water at a time to loosen the dressing until it is a pourable consistency. Taste and add salt, lime juice and black pepper as needed.
- To make the tofu, slice into cubes and pat dry to get out any excess water. Add 1 tsp of olive oil to a pan over medium heat and fry for a few minutes, until golden brown. Add 1 tbsp of harissa paste (we love @belazu) and cook for 3-4 more minutes, until tofu is coated. Set aside.
- Drain noodles and rinse well.
- Assemble all the ingredients together in one large bowl, mixing everything really well to ensure the dressing coats all the noodles and vegetables.
- Top with tofu and serve with a wedge of lime and a sprinkle of toasted nuts or seeds.
SHOP THE 28-DAY COMPLETE RESET
