SATAY UDON NOODLES

SERVES 3 | TAKES 20 MINUTES

• NOURISH NOTES

  This recipe is delicious as both a warm salad or a cold refreshing meal prep option! Peanuts are naturally rich in niacin - which supports metabolism and skin health, and vitamin E - a powerful fat-soluble antioxidant that protects cell membranes and reduces inflammation in the body.

  Red cabbage is a part of the cruciferous vegetable family which naturally contain sulforaphane - a natural, sulfur rich plant compound. It is formed through an enzyme called myrosinase, which is only released when the plant tissue is damaged through chopping, chewing, or crushing. Myrosinase is also destroyed by high heat, so by consuming the red cabbage in this recipe raw helps to preserve sulforaphane levels. Once sulforaphane is formed, it helps to support phase II liver detox enzymes that assist the body in neutralising or eliminating certain environmental toxins and pollutants. While also activating the NRF2 pathway, which helps boost the body's natural antioxidant enzymes and reduces cellular oxidative stress

INGREDIENTS

• 3 serves of udon noodles (or any noodles of choice)

• 1 cup frozen edamame beans

• 300g firm tofu, cubed

• 1 bunch fresh coriander, chopped

• 1 large handful of fresh mint, chopped

• 1/4 red cabbage, thinly sliced

• 1 cucumber, diced

• 3cm thumb of ginger, grated

• Black sesame seeds to top

Satay Sauce

• 3 tbsp natural peanut butter

• 3 tbsp tamari sauce

• 1 lime, juiced

• Water

METHOD

1. Start by cooking the noodles according to packet instructions, and drain and rinse with cold water once cooked.

2. While the noodles are cooking, place the tofu in the air fryer and bake for 10 minutes at 200 degrees Celcius until golden and crispy (alternatively you can pan fry if you prefer).

3. While the tofu is cooking, prepare the sauce by mixing all Satay Sauce ingredients together in a small bowl, adding water little by little until desired dressing consistency in reached (I like to keep it rather thin so it covers all the noodles).

4. Next, defrost the edamame by covering with boiling water and place in the microwave for 1 minute, and drain once when done.

5. Now that the noodles are cooked and rinsed, place them in a large bowl along with the baked tofu, edamame, freshly chopped coriander, mint, ginger, cabbage and cucumber.

6. Pour over the satay sauce and mix until evenly coated.

7. Top with black sesame seeds and enjoy!