Satay Soba Noodle Salad

Author: Megan Hallet

This vegan satay soba noodle salad is a delicious way to get your veggies in without even realising, by spiralizing the carrots and cucumber and smothering in a peanut dressing. Delicious! 

Vegan satay soba noodle salad

Ingredients

  • 2 large carrots
  • 80g of soba noodles
  • Half a large cucumber
  • 30g of peanut butter (crunchy or smooth)
  • 2 tbsp of coconut aminos (or tamari)
  • 1 tbsp of coconut milk
  • 200g of firm smoked tofu

Coconut Bacon:

  • 40g of coconut flakes
  • 1-2 tsp of coconut aminos
  • 1tbsp of Cajun spice mix

Method

  1. Boil the soba noodles for roughly five minute whilst you spiralize the carrots and the cucumber. Drain the water and allow to cool whilst you make the remaining elements.
  2. For the dressing: mix the peanut butter, coconut aminos and coconut milk together until smooth and combine with the carrots, cucumber and noodles.
  3. In a separate bowl, coat the coconut flakes in the Cajun spice mix and the rest of the coconut aminos, place into a non-stick pan along with the sliced tofu, until the flakes start to brown and crisp up slightly.
  4. Plate up the noodle salad, topped with sesame seeds if you wish, add the coconut bacon and place the tofu on top once it has turned a golden brown.

Written by

Megan Hallet

Megan Hallett is a women’s health nutritionist, nutritional therapist working and cookbook author, working remotely (worldwide). Megan has been working with women for around four years since graduating from The Institute of Integrated Nutrition and the College of Naturopathic Medicine in London.

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