Satay Noodle Salad

Noodle Salad

100 g rice vermicelli noodles boiling water, for soaking
2 carrots (approx. 170 g), cut into pieces (approx. 3 cm)
300 g red cabbage, cut into thin slices
200 g broccoli, cut into florets
50 g bean sprouts
1⁄2 red capsicum, deseeded and cut into thin slices
15 sprigs fresh coriander, leaves only, plus extra for garnishing

Tamari Dressing
45 g tamari
40 g apple cider vinegar
40 g sesame oil
3 tsp honey
3 tsp sesame seeds, toasted
2 cm piece fresh ginger, peeled and cut into pieces

Satay Sauce
40 g tamari
15 g apple cider vinegar
2 garlic cloves
50 g piece fresh ginger, peeled and cut into pieces
20 g piece fresh turmeric, peeled and cut into pieces
1 fresh red chilli, trimmed, cut into halves and deseeded, if preferred
60 g coconut flakes, toasted
2 tsp honey
125 g almond butter
50 g coconut water

Noodle Salad 

Place a thermal serving bowl (ThermoServer) or other large bowl onto mixing bowl lid and weigh noodles into it. Cover with boiling water and cover to keep warm for 10 minutes. Drain through simmering basket and transfer into a large serving bowl.

Place carrots into mixing bowl and chop 3 sec/speed 5. Transfer into serving bowl with noodles.

Place serving bowl onto mixing bowl lid and weigh cabbage, broccoli and bean sprouts into it.

Add capsicum and coriander to serving bowl and set aside. Rinse mixing bowl.

Tamari Dressing

Place all dress in ingredients into mixing bowl and blend 10sec/speed 9.

Transfer into bowl with noodle salad and gently stir to combine. Rinse and dry mixing bowl.

Satay Sauce

Place all satay sauce ingredients into mixing bowl and blend 10 sec/speed 9. Transfer into a bowl and set aside.

Divide salad between serving bowls and top with desired amount of Satay sauce. Garnish with extra coriander leaves before serving.

TIPS To make this salad suitable for a vegan diet, replace the honey in the Tamari dressing with rice malt syrup or pure maple syrup. Turmeric stains easily, so we suggest wearing gloves when peeling turmeric.

Eat Well: Nourishing Everyday Foods recipe book ($50.00) and Recipe Chip ($50.00) is now available from Thermomix in Australia’s TheMix Shop (Book and Recipe Chip available together for $80.00) – https://www.thermomix.com.au/shop/ – and as part of the recipe collections available on www.cookidoo.com.au