500g cooked medium rice noodles
1 Chinese leaf lettuce, finely sliced
3 large carrots, peeled and grated
1 bunch spring onions, finely sliced
1 bunch coriander, chopped
2 red chillies, deseeded and sliced
For The Dressing:
100g coconut milk
50g soy sauce
Juice of 2 limes
25g maple syrup
25g sesame oil
1 clove garlic, finely chopped
15g Essential Cuisine Peanut Free Satay Seasoning
5g cornflour, mixed with a little water
- Preheat a fryer to 180c
- In a large bowl, mix together the salad ingredients
- In a small saucepan add all the dressing ingredients and place over a medium heat. Bring to the boil and add the cornflour to thicken, leave to cool. Dress the salad with the cooled dressing.
- Mix the cornflour with the Essential Cuisine Peanut Free Satay Seasoning and toss the diced tofu in it.
- Fry the tofu in batches, divide the salad into bowls, top with the tofu and serve.