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Satay Carrot Noodle Salad

Satay Carrot Noodle Salad

with toasted sesame seeds
0.0(0)
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Calories
: 
746 kcal
Protein
: 
19.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Sesame
  • Wheat
  • Cereals containing gluten
  • Soya
Serving amount

2 sachet(s)

Peanut Butter

(Contains: Peanut)

20 milliliter(s)

Sesame Oil

(Contains: Sesame)

1 sachet(s)

Dried Chilli Flakes

1 unit(s)

Carrot

1 unit(s)

Lime

150 grams

Udon Noodles

(Contains: Wheat)

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 pack(s)

Coconut Milk

1 unit(s)

Bell Pepper

2 unit(s)

Scallion

125 grams

Radish

20 grams

Peanuts

(Contains: Peanut)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

Energy (kJ)3122 kJ
Energy (kcal)746 kcal
Fat53.9 g
of which saturates19.4 g
Carbohydrate48 g
of which sugars15.1 g
Dietary Fiber5.2 g
Protein19.5 g
Cholesterol0.3 mg
Salt3.4 g
Potassium643 mg
Calcium38.5 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Pot
•Lid

Cooking steps

Toast the Seeds
1
  • Place a medium pot over medium heat (without oil).
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.

TIP: Watch them like a hawk as they can burn easily.

Cook the Bulgur
2

Return the pot to a medium high heat. Fill with water and bring to the boil. TIP: If you’re in a hurry you can boil the water in your kettle.
Add the noodles and cook until warmed through, 1-2 mins. Once cooked, drain in a colander and pop back in the pot. Drizzle with oil and stir through to stop them sticking together.

Get Prepped
3
  • Pick the coriander leaves and roughly chop.
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Trim the carrot, then coarsely grate (no need to peel).
  • Halve the lime.
Make the Dressing
4
  • To a large bowl add the peanut butter, sesame oil, soy sauce and dried chilli flakes (use less if you don't like spice).
  • Season to taste with salt and pepper and mix well to make your dressing.
  • Add a little water to thin it out if necessary.
Assemble the Salad
5
  • Toss the pepper, noodles and carrot in the peanut dressing.
  • Mix well to coat everything in the dressing.
  • Season to taste with salt, pepper and a generous squeeze of lime juice.
Finish and Serve
6
  • Divide the salad between bowls.
  • Scatter over the toasted sesame seeds and chopped coriander.
  • Chop any remaining lime into wedges and serve alongside.
Meal right image

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