Noodles and veggies for a wholesome satay salad
Try tempeh for a vegetarian option, or substitute chicken if you prefer, for this flavoursome fusion.
This plant-based salad is a mouthwatering fusion of tempeh, noodles and vibrant veggies. A meal that is wholesome and bursting with flavour.
Tempeh satay noodle salad
Serves 4 / Prep 20 minutes / Cook 15 minutes
INGREDIENTS
- 4 eggs
- 130g vermicelli rice noodles
- 250g green beans, trimmed, halved
- 2 tablespoons light peanut butter
- 2 tablespoons honey
- 2 tablespoons reduced-salt
- soy sauce
- 300g tempeh, cut into 1 cm-thick
- slices
- 1 lime, zested and juiced, plus extra
- wedges to serve
- 4 green shallots (spring onions),
- thinly sliced
- 2 carrots, cut into thin matchsticks
- 350g wombok (Chinese cabbage),
- thinly sliced
METHOD
1. Place eggs in a medium saucepan and cover with water. Bring to the boil and then start timing for 8 minutes. Drain. Once cool enough to handle, peel eggs and cut in half.
2. Meanwhile, bring a large saucepan of water to the boil. Cook noodles and green beans for 4 minutes or until tender. Drain and refresh under cold water. Drain well.
3. To make satay sauce, combine peanut butter, honey, soy sauce and ⅓ cup (80ml) water in a small bowl.
4. Lightly spray a large non-stick frying pan with oil and heat over medium – high heat. Stir-fry tempeh for 4–5 minutes, until golden. Add satay sauce and simmer for 2–3 minutes, until slightly thickened. Remove from heat. Stir in lime zest and juice and three-quarters of the shallot. Season with salt and pepper.
5. Combine noodles, beans, carrot and wombok in a large bowl and toss to combine. Divide noodle salad among 4 shallow bowls. Top with tempeh and eggs and sprinkle on remaining shallots. Drizzle on any extra satay sauce from the pan and serve with extra lime wedges.
TO REFRIGERATE
Store salad in a reusable container for up to 2 days.
Serve cold or reheat the tempeh in the microwave until heated through.
COOK’S TIPS
Use chicken or tofu instead of tempeh if you prefer.
This is an edited extract from The WeightWatchers 8-week plan for weight loss by WW (WeightWatchers Reimagined), photography by Jeremy Simons. Macmillan Australia, RRP $39.99.
