Cold Udon Noodle Salad with Satay Sauce Dressing

Cold Udon Noodle Salad with Satay Sauce Dressing

冷沙爹烏冬面Lěng shā diē wū dōng miàn

serves 2 as a main

1 packet (around 450g) tofu cut into thin slices width ways, deep fried until golden brown, and then slice these slices into strips. See diagram.

½ a cucumber, cut into thin strips, approx. 5 x 1 cm

2 spring onions, cut into very thin strips, approx. 0.5cm x 5 cm

1 bell pepper (not green) sliced into thin strips lengthways.

1 small bunch coriander (cilantro), very roughly chopped, approx. two tbsp.

Udon noodles for two – approx. 200g, cooked according to packet directions and cooled by running under tap/cooled boiled/filtered water

Roasted salted peanuts, additional coriander for garnish (both optional)

Satay Sauce dressing:

¼ cup satay sauce  (look for one without shrimp paste, Yeo’s is usually ok)

1 tbsp lemon/lime juice

½ tbsp. sesame oil

1 tsp brown sugar

1 tbsp chilli sauce, e.g. sriracha

½ tsp soya sauce

In large bowl combine the dressing ingredients. Add noodles, vegetables, coriander and tofu, mix until all elements are well coated. Garnish with roasted peanuts and coriander.

You can adapt this, changing the vegetables to taste, substitute chives or wild garlic for the spring onions. You can also substitute wholewheat/buckwheat noodles for the udon.

Tip: Cut vegetables the same shape and size as other ingredients, e.g. if tofu is triangular in a recipe, cut the bell pepper into triangles. If pickles are sliced, slice the seitan/tofu in a similar shape and size if possible. It looks nicer and things cook more evenly.