Vegetarian Satay
These Vegetarian Satay Noodles are easy to prepare and make an extremely satisfying dish even non- vegetarians will love. Try our fillet pieces fried until crisp and topped on this crunchy peanut noodle salad. Mainly made from plants, these GARDEN GOURMET® Vegan Fillet Pieces will add a lovely texture to this vegetarian satay recipe. You won’t believe they are actually plant based.
- 0:25 TIME
- 10 portions
-
medium
Method
Submitted by Jose Ruiz on Mon, 07/06/2020 - 13:38
INGREDIENTS
750g GARDEN GOURMET Vegan Fillet Pieces
650g fine egg noodles
250g red cabbage
15 radishes
10 spring onions
5 carrots
2½ cucumbers
2 handfuls coriander leaves
2½tbsp olive oil
SATAY DRESSING:
200ml water
3½tbsp peanut butter
2½tsp sesame oil
2½tbsp reduced salt soy sauce
2½tbsp chilli sauce
2½tsp chilli flakes
TO SERVE:
2½tbsp black sesame seeds (optional)
Juice of one lime
- 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 200ml 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 minutes on each side till 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.
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Chef's Tip
- This vegetarian Satay recipe works well with either smooth or crunchy peanut butter or why not try almond or cashew nut butter.
- To make this recipe a vegan option, simply substitute the egg noodles with either rice or wheat noodles.
- If you loved our vegetarian Satay noodles, why not try these amazingly delicious dishes next? The Mexican Veggie Burger or the Vegetarian Chilli.
PORTION INFORMATION
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2108 kJ 502 kcal | 15.7 g | 2.6 g | 8.8 g | 1.26 g |
| 25%* | 22%* | 13%* | 10%* | 21%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
| Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
|---|---|---|---|---|
Energy kJ | 445 | 2108 | ||
Energy kcal | 106 | 502 | 2000 | 25% |
Fat g | 3.3 | 15.7 | 70 | 22% |
of which saturates g | 0.5 | 2.6 | 20 | 13% |
Carbohydrate g | 11.7 | 55.5 | 260 | 21% |
of which sugars g | 1.9 | 8.8 | 90 | 10% |
Fibre g | 2.5 | 12.0 | - | - |
Protein g | 6.1 | 28.7 | 50 | 57% |
Salt g | 0.27 | 1.27 | 6 | 21% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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