How to make vegetarian nutty satay noodles
Add plenty of crunch into this Vietnamese style noodle dish with tenderstem broccoli and Chinese cabbage
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Vegetarian nutty satay noodles
Serves 4
250g Tenderstem, each piece sliced into 3
½ head Chinese cabbage, finely sliced
1 large carrot, julienne peeled
1 red chilli, finely sliced
400g thick Udon noodles, cooked and cooled
6 spring onions, finely sliced
A good handful of roasted salted peanuts, roughly chopped
For the satay sauce
5 tbsp crunchy peanut butter
1 tbsp dark soy sauce
1 tbsp rice wine vinegar
3 tbsp chilli oil
1 tsp sesame oil
1 clove garlic, finely grated
1 thumb sized piece ginger, finely grated
Place all the ingredients for the satay sauce in a small saucepan and bring to a steady simmer. Whisk to combine and once smooth, remove from the heat and allow to cool. Add one to two tablespoons of water to loosen the sauce as required.
Add the Tenderstem to a large mixing bowl with the Chinese cabbage, carrot, cooked noodles and half the chilli and spring onions. Pour the sauce over the contents of the bowl and toss everything together until completely combined.
Transfer the noodles to a serving platter and scatter with chopped peanuts and the remaining chilli and spring onions. Serve hot or cold.
For more recipes, visit tenderstem.co.uk
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments