Satay Noodle Salad
by Collette White | 18 May, 2020
Good Morning friends! I hope this finds you all well. We try and eat a couple of vegetarian meals a week, we do this for a few reasons, one of them is that my second daughter Miss ‘almost’ 16 is pescatarian (so she will eat seafood), and it is helpful to just make one meal for everyone to enjoy plus I do find vegetarian meals (in general) are cheaper (remembering there are 6 of us in the family so buying good BBQ meat for us all can quickly add up). Thirdly I think it is good to give our bodies (meaning my families) a break from the heaviness of meat each night. I created this meal (and have a few more to come over the next few weeks), especially with these things in mind. I hope you love this as much as my family does (Miss ‘almost’ 16 loved it so much that she ate the leftovers for lunch and dinner the next day!)
150g peanut butter
1/3 cup tamari soy sauce
juice of 1 lime (2-3 tblspns)
2 tblspns maple syrup
2 tblspns oil of choice
1 tspn sesame oil
1 clove garlic
1cm cube ginger
½ tspn chilli flakes (optional)
¼ green cabbage – finely shredded
extra good pinch salt
1 x 400g packet edamame beans
200g rice noodles
450g firm tofu
4 large carrots – peeled and diced small
1 red capsicum – cut into long thin strips
12 snow peas – cut into thin strips
2 spring onions – finely sliced
½ bunch fresh mint – roughly shredded
½ bunch fresh coriander – roughly shredded
1 ¼ cup unsalted and roasted peanuts
Place all the ingredients for the sauce into a food processor or blender and blitz until smooth. Set aside.
Place the shredded cabbage and salt into a large bowl. Use your hand to mix these together for approximately 1 minute and set aside. After 5 minutes, drain out any excess water that has come out of the cabbage and leave the wilted cabbage in the large bowl.
Cook the edamame beans and rice noodles as per packets and set aside.
Cut the tofu into cubes and pan fry with 2 tblspns of the satay sauce until cooked and golden.
Place all the ingredients for the salad into the bowl with the cabbage and combine gently.
Add the satay sauce to the salad and gently but thoroughly mix until combined.
Serve and enjoy!
Serves 6 (main meal size)
- you can swap the tofu for cooked chicken or beef or leave it out altogether
- you can swap the peanut butter for nut or seed butter of choice (you won’t have that traditional satay taste but it will still be delicious)
- peanuts can be left out or swapped if needed
- this recipe does make a fair bit so can be halved if needed
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions