Spicy noodle salad
Inspired by Sichuan-style dandan noodles, this recipe can be made with any kind of mince with a satay-style sauce topped with crisp fresh veges.
Ingredients
Method
Ingredients
- 250g spaghetti*
- 2 tablespoons oil
- 1 onion*, finely diced
- 3 cloves garlic, grated or 1 ½ teaspoons crushed garlic
- 500g beef mince
- 1 pack bok choy*, halved lengthwise
- 125g mung bean sprouts*
- 1 carrot*, grated or sliced into thin matchsticks
- 2 capsicums*, sliced
- 1/3 cucumber*, cut into thin batons (to finish)
Sauce
- 2 tablespoons peanut butter, smooth or crunchy
- ½ cup water
- 2 tablespoons soy sauce, coconut aminos, or other soy sauce alternatives
- 2 tablespoons sweet chilli sauce
- 2 tablespoons vinegar
- 1 teaspoon chilli flakes (optional)
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Cook spaghetti according to packet instructions, set aside.
- Heat oil in a frying pan on the stove over medium high heat, sauté onions until they become soft and translucent. Add garlic and stir fry for a minute. Stir through mince and cook.
- Add sauce ingredients into the mince, mix to combine and heat through. Test taste, adding more seasoning ingredients as desired.
- Add vegetables and heat through.
- To serve, portion cooked spaghetti into bowls and top with the mince and vegetables and cut cucumber.
Cooking tips:
You can use any type of mince you like; we recommend choosing the leaner option. You can also top this dish with other fresh vegetables you may already have.
Adapt it:
Use no added salt peanut butter and low sodium soy sauce. For protein substitutions use chicken mince, quorn or another plant-based mince, fresh salmon, grilled or poached chicken, seasoned tofu or tempeh. You can swap the bok choy with any green veges that you like! Green beans, broccoli and peas all work well. You can use rice or egg noodles instead of spaghetti if you prefer.
Leftover tips:
Freeze mince and cooked pasta in separate containers or eat for lunch the next day.