Easy, quick and super delicious, what more can you ask for in a recipe? These Satay Noodles are creamy, nutritious and delicious. What’s the secret? It’s in the sauce. A blend of nut and seed butter, coconut milk, tamari, chilli and spices.

INGREDIENTS

• 200g packet dry rice noodles
• 2 carrots, spiralised or thinly shaved
• 1 c celery, thinly sliced
• 1/2 c organic silken tofu, cubed
• 1 green capsicum , diced
• 1/2 c organic raw cashew nuts, crushed or chopped
• 3 tbsp chives, chopped
• few springs fresh cilantro/coriander

SATAY SAUCE

• 3 garlic cloves, crushed
• 1cm knob ginger
• 3 tbsp tamari
• 1 tbsp almond butter
• 1 tbsp tahini
• 1-2 tsp maple syrup
• 1 red chilli (optional)
• 1/2 c coconut milk

PREPARATION

1. Submerge rice noodles in large bowl of boiling water for 3+ minutes until softened. Drain and set aside.
2. Place all satay sauce ingredients in a high speed blender and whizz till silky smooth.
3. Combine carrots, celery, tofu and capsicum in a bowl with rice noodles and stir through the satay sauce. Add a little at a time, stir and more as desired. Careful not to break the noodles as you combine.
4. Serve into bowls, top with chives, crushed nuts, coriander and enjoy!

REFERENCES

• Hippie Lane app.