Spicy Satay Noodle Salad with Cucumber & Black Fungus

Spicy Satay Noodle Salad
With Cucumber & Black Fungus

Serves 2
Prep time: 30 mins
Cook time: 5 mins

Ingredients

1 Cucumber
100g Salad Leaves
25g Dried Black Fungus
130g Dried Rice Noodles
3 tbsp Peanut Butter
1 tbsp Gochujang
1 tbsp Soy Sauce or Tamari
1 tbsp Black Vinegar
1 tsp minced Garlic
1 tsp minced Ginger
2 tsp Sugar
1 Lime
2 tbsp Sesame Seeds

Don't like black fungus? Substitute it for dried seaweed, or simply leave it out altogether.

Method

1. Soak then blanch/cook the black fungus and rice noodles according to packet instructions (which can vary depending on brand or thickness). Once cooked, drain and rinse in a colander until cooled. Transfer into a bowl filled with cool water, then set aside.
2. To make the dressing, put the gochujang, peanut butter, soy sauce / tamari, black vinegar, garlic, ginger, sugar, and the juice and zest of the lime into a large mixing bowl. Use a fork to mix together well.
3. Cut the cucumber in half lengthwise, scoop out the seeds, then cut each length into thin slices.
4. Drain the rice noodles and black fungus. Add both to the mixing bowl along with the spicy satay dressing. Also add the sliced cucumber and salad leaves. Gently mix until well-combined.
5. Set a frying pan or skillet on a medium heat. Add the sesame seeds. Stir or shake the pan for 3-5 minutes, until the seeds have turned golden and released a nutty aroma.
6. Serve the noodle salad topped with the toasted seeds.


@Greenhouse.Plant.Based.Dining