An easy weeknight dinner with a super simple no cook satay sauce. This tastes great hot or cold and uses raw sweet potato. Yep, raw. Actually all the vegetables are raw (or almost) so it’s super quick to make which is always a win.
I find raw sweet potato has a really great crunchy texture that works well against soft noodles and creamy dressings because it doest get lost. It also tastes really fresh.
This is another vegetarian recipe that you could easily add meet too. In fact some left over roast chicken would be great in this salad. You could also add any veg you have in the fridge, beans and broccoli would work well in place of the capsicum or kale, as would cabbage. Don’t ever feel like you need to go out and buy exact ingredients for a recipe. Try to get sauces and dressings as close to instructions as possible and use some of the same veg and you’ll get your own, surely delicious, take on a recipe.
If you’re serving this warm, make sure you have everything else prepped and ready to go before you cook your noodles so you can work fast. to keep stuff warm as the heat from the noodles will be doing the warming work for you.
If serving it cold, take it easy and work as slow as you like. It keeps well in the fridge over night for lunch the next day too.
270g Udon noodles
1 red or green capsicum, finely sliced
1 sweet potato, peeled and grated
1 carrot, spiralized
2 cups curly kale, blanched and shredded
1 cup bean shoots
1/2 cup spring onion
1/2 cup coriander
2 radishes, finely sliced
1/2 red chilli (remove seeds and membrane if you’re not a fan of heat)
1/3 cup + 1 Tbs coconut cream
3 Tbs crunchy peanut butter
2 tsp lime juice
1tsp soy sauce
1/4 tsp fish sauce
1 tsp freshly grated ginger
1/4 cup roasted peanuts, to serve
Make the dressing by combining all ingredients in a small food processor or a blender and blending until a homogenous sauce forms. Check for seasoning, you may need more lime juice, chilli or salt depending on your tastes.
Cook udon noodles according to packet instructions. Drain and rinse in cold water if serving as a salad.
Mix noodles with the grated sweet potato, the carrot, kale, 1/2 the spring onion and 1/2 the capsicum.
Drizzle the sauce over the noodles and toss to coat well.
Serve topped with the remaining capsicum, spring onion, coriander, bean shoots, radish and the peanuts.