Satay Noodle Salad

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: 

  1. Cook rice noodles per packet instructions.

  2. 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. 

  3. 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.  

  4. Drain noodles and rinse well. 

  5. Assemble all the ingredients together in one large bowl, mixing everything really well to ensure the dressing coats all the noodles and vegetables. 

  6. Top with tofu and serve with a wedge of lime and a sprinkle of toasted nuts or seeds.

 

SHOP THE 28-DAY COMPLETE RESET

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