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Asian Korean Style Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Tofoo katsu Rice Noodle Salad
PREP TIME: 15 mins
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
500g Cooked medium rice noodles
1 Chinese leaf lettuce, finely sliced
3 Large carrots, peeled and grated
150g Beansprouts
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 Street Food Chef Peanut-Free Satay Style Seasoning
5g Cornflour, mixed with a little water
Method...
1. Preheat a fryer to 180°c
2. In a large bowl, mix together the salad ingredients
3. 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.
4. Fry the Tofoo katsu portions in batches, for each around 3-4 minuets. Divide the salad into bowls, top with the Tofoo and serve.
