It’s take a break o’clock, Chef! Time for a lip-smacking lunch of rice vermicelli noodles tossed with artichoke, cabbage, piquanté peppers, and cucumber. Coated in a nutty, sweet, and salty satay sauce and garnished with fresh mint.
Artichoke & Rice Noodle Salad
Artichoke & Rice Noodle Salad
with a satay sauce
Hands on Time: 10 - 10 minutes
Overall Time: 15 - 15 minutes
Ingredients:
- Artichoke Quarters
- Cabbage
- Cucumber
- Fresh Mint
- Piquanté Peppers
- Rice Vermicelli Noodles
- Satay Sauce
From your kitchen:
- Salt & Pepper
- Water
READY THE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
LET’S PREP
While the noodles are soaking, whisk 100ml of boiling water into the satay sauce until emulsified.
ADD, SEASON, ENJOY!
To the noodles, add the veg, the sauce, and seasoning. Mix until combined. Garnish with the mint and enjoy, Chef!
Rice Vermicelli Noodles - 75g
Satay Sauce - 60ml
Artichoke Quarters - 30g
Cabbage - 100g
Piquanté Peppers - 20g
Cucumber - 50g
Fresh Mint - 3g
READY THE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
LET’S PREP
While the noodles are soaking, whisk 100ml of boiling water into the satay sauce until emulsified. Drain and halve the artichokes. Rinse and slice the cabbage. Drain the peppers. Rinse and slice the cucumber into rounds. Rinse, pick and roughly chop the mint.
ADD, SEASON, ENJOY!
Add all the prepped veg, and the sauce to the noodles, seasoning, and mix well. Garnish with the mint and enjoy.
READY THE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
LET’S PREP
While the noodles are soaking, whisk 100ml of boiling water into the satay sauce until emulsified. Drain and halve the artichokes. Rinse and slice the cabbage. Drain the peppers. Rinse and slice the cucumber into rounds. Rinse, pick and roughly chop the mint.
ADD, SEASON, ENJOY!
Add all the prepped veg, and the sauce to the noodles, seasoning, and mix well. Garnish with the mint and enjoy.
READY THE RICE NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain by placing a plate over the bowl, leaving a small gap for the water to drain, and tilting the bowl over a sink.
LET’S PREP
While the noodles are soaking, whisk 100ml of boiling water into the satay sauce until emulsified. Drain and halve the artichokes. Rinse and slice the cabbage. Drain the peppers. Rinse and slice the cucumber into rounds. Rinse, pick and roughly chop the mint.
ADD, SEASON, ENJOY!
Add all the prepped veg, and the sauce to the noodles, seasoning, and mix well. Garnish with the mint and enjoy.
Woolies Products in this dish
