Satay Noodles with Red Papaya
Recipe collaboration with Live Love Nourish
Serves 4
Ingredients:
1 packet vermicelli rice noodles
1/2 Ruby Rise red papaya, sliced
1/2 red onion, finely sliced
2 small carrots, finely julienned
1 cucumber, julienned
1 small red capsicum, julienned
1 cup bean sprouts
2 green spring onions, finely chopped
1/2 cup green beans or snow peas, thinly sliced diagonally
1 red chilli, deseeded, finely sliced
1/4 cup roasted peanuts, roughly chopped
1/2 cup fresh herbs (Coriander or Thai basil)
Satay Sauce:
3 tbsp peanut butter
1 clove garlic, crushed
400mL canned coconut milk
Juice of 1 lime
2 tbsp tamari/soy sauce
1 tbsp honey (or to taste)
Protein options:
Chicken breast, thinly sliced - Tofu, cut into cubes - Prawns, shells removed
To serve:
Fresh coriander and/or Thai basil
Lime wedges
Method:
1. Place uncooked noodles into a bowl of hot water and soak for 15 mins or until tender. Drain well. Set aside.
2. Prepare satay sauce by combining peanut butter with garlic in a saucepan over medium heat.
Add coconut milk, lime juice, tamari soy sauce and honey. Mix to combine well and warm through. Sauce will thicken quickly so remove from heat as it approaches desired thickness. Set aside.
3. Cook your choice of protein.
4. Prepare remaining ingredients. In a bowl toss together vegetables.
5. When ready to serve add noodles and protein to vegetables and herbs and combine. Spoon over satay sauce and mix well. Gently fold through papaya slices.
6. Serve and garnish with peanuts and coriander.
Recipe Tips:
To make this recipe peanut free, swap peanut butter with almond spread and swap peanuts for dry roasted almonds. You can also use cashew nut butter and cashews.
