SAUCY RAMEN SALAD

COOK 10 MINS

SERVES 2-4

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INGREDIENTS

  • 200g ALT MEAT CO. Chicken Free Chunks Chilli & Lime
  • 250ml Vegetable stock
  • 1 tsp Soy sauce
  • 200g Udon noodles ( 1 packet softened for 2 minutes in boiling water & drained)
  • 1/4 Cup Whole cashew nuts chopped
  • 1 Tbsp Roasted sesame seeds
  • 1 Tbsp Vegetable oil

Salad

  • 1 Cup Sliced Savoury or green cabbage
  • 1 Cup Sliced Red cabbage
  • 1/2 Cup Sliced spring onion
  • 1/4 Cup Sliced Radish
  • Sliced fresh red chilli, seeds removed.

Salad dressing

  • 2 tsp Sesame oil
  • 2 Tbsp Soy sauce
  • 1 tsp Honey or 1tsp brown sugar
  • 2 tsp Minced ginger
  • 1 Tbsp Rice wine vinegar
  • 2 tsp Water

Garnish

  • 1 Tbsp Dried seaweed (optional)
  • ¼ Cup chopped coriander

INSTRUCTIONS

  1. Cook the chicken free chunks in vegetable stock and soy sauce for 2 minutes until liquid has absorbed. Set aside.
  2. Using the same pan, add oil, fry pre-cooked Udon noodles, sliced cashew and sesame seeds until just starting to brown. Return chicken free chunks to pan and combine.
  3. In to a bowl add salad ingredients, Chicken Free Chunks and Udon noodle mixture.
  4. Combine together dressing ingredients & pour over the salad, toss to coat.
  5. Garnish with dried seaweed & coriander.