Super Fresh Super Veg Satay Noodle Salad
Sometimes the temperature hits that point in the afternoon where turning on the oven feels like a crime. Andreea and I usually crave summer rolls on days like this, but standing there to wrap them one by one is just too much effort. This salad is my lazy answer to that problem. It gives you all thos…
Ingredients
Method
Cook the rice noodles according to the package instructions, then drain, rinse with cold water, and roughly chop them so they are easier to toss.
💡 Rinsing them with cold water stops them from cooking further and keeps the salad nice and cool.
While the noodles are bubbling away, prep all your vegetables by washing and finely julienning them.
💡 Andreea likes to use a julienne peeler for the carrots because it saves so much time.
In a small bowl, whisk together the peanut butter, soy sauce, vinegar, maple syrup, sriracha, garlic, and pepper. Gradually whisk in the soy milk until you achieve a smooth, creamy sauce.
💡 If the sauce is too thick, just add an extra splash of soy milk until it looks perfect.
Combine the noodles, vegetables, and cubed tofu in a large bowl. Pour over the dressing and toss everything together until well coated.
💡 I highly recommend drizzling some chili crisp or spicy chili oil over the top right before you serve it.
Nutrition per serving
850
sodium mg
120
calcium mg
12
sugar g
18
protein g
3
iron mg
6
fibre g
14
fat g
420
calories
55
carbs g