Satay Noodle Salad

Inspired by Sichuan-style dandan noodles, this recipe can be made with any kind of mince with a satay-style sauce topped with crisp fresh veges.

4
15 Minutes

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Ingredients

  • 250g spaghetti
  • 2 tablespoons oil
  • 1 onion, finely diced
  • 3 cloves garlic, grated or 1 ½ teaspoons crushed garlic
  • 500g beef mince
  • 1 pack bok choy, halved lengthwise
  • 125g mung bean sprouts
  • 1 carrot, grated or sliced into thin matchsticks
  • 2 capsicums, sliced
  • 1/3 cucumber, cut into thin batons (to finish)

Sauce

  • 2 tablespoons peanut butter, smooth or crunchy
  • ½ cup water
  • 2 tablespoons soy sauce, coconut aminos, or other soy sauce alternatives
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons vinegar
  • 1 teaspoon chilli flakes (optional)

Method

  1. Cook spaghetti according to packet instructions, set aside.
  2. Heat oil in a frying pan on the stove over medium high heat, sauté onions until they become soft and translucent. Add garlic and stir fry for a minute. Stir through mince and cook.
  3. Add sauce ingredients into the mince, mix to combine and heat through. Test taste, adding more seasoning ingredients as desired.
  4. Add vegetables and heat through.
  5. To serve, portion cooked spaghetti into bowls and top with the mince and vegetables and cut cucumber.
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