Did you know?
Chinese restaurants saw a 176% increase in takeaway orders for Chinese New Year in 2021.
Vegetable Satay
The ever-popular satay is given the vegetarian and vegan treatment. It’s a great one for the lunch menu as well as dinner.
10 Servings
Ingredients
650g fine egg noodles
750g Garden Gourmet Vegan Fillet Pieces
2½ tbsp olive oil
10 spring onions
250g red cabbage
15 radishes
5 carrots
2½ cucumbers
2 handfuls coriander leaves
2½ tsp sesame oil
2½ tbsp reduced salt soy sauce
2½ tbsp sweet chilli sauce
2½ tsp chilli flakes
200ml water
2½ tbsp black sesame seeds
Juice of 1 lime
Method
- Cook the egg noodles according to the pack instructions, rinse in cold water then set aside.
- For the dressing, mix together the peanut butter, sesame oil, soy sauce, sweet chilli sauce and chilli flakes with the water – it should be pourable, so add a little more water if you need to.
- Fry the Garden Gourmet Vegan Fillet Pieces in the olive oil over a moderate heat for 3-4 mins on each side until crisp and piping hot throughout.
- Finely slice the spring onions, red cabbage and radishes and place in a bowl. Make ribbons of carrot and cucumber, using a peeler, and add to the bowl, along with the coriander leaves. Top with the satay dressing and finally add the noodles and mix until coated.
- Serve the noodle salad with the heated fillet pieces on top. Top with sesame seeds and a squeeze of lime juice.
