- TM 6
- TM 5
- TM 31
Ingredients
Noodle salad
- 100 g Rice Vermicelli Noodles
- Boiling water, for soaking
- 2 carrots, (approx. 170g), cut into pieces (approx. 3 cm)
- 300 g red cabbage, cut into thin slices
- 200 g broccoli, cut into florets
- 50 g fresh bean sprouts
- 0.5 red capsicum, deseeded and cut into thin slices
- 15 sprigs fresh coriander, leaves only, plus extra for garnishing
Tamari dressing
- 45 g tamari
- 40 g apple cider vinegar
- 40 g sesame oil
- 3 tsp honey
- 3 tsp sesame seeds, toasted
- 2 cm piece fresh ginger, peeled and cut into pieces
Satay sauce
- 40 g tamari
- 15 g apple cider vinegar
- 2 garlic cloves
- 50 g piece fresh ginger, peeled and cut into pieces
- 20 g piece fresh turmeric, peeled and cut into pieces (see Tips)
- 1 Fresh long red chilli, deseeded if preferred and cut into halves
- 60 g coconut flakes, toasted
- 2 tsp honey
- 125 g almond butter
- 50 g coconut water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place a thermal serving bowl or other large bowl onto mixing bowl lid and weigh noodles into it. Cover with boiling water and cover to keep warm for 10 minutes. Drain through simmering basket and transfer into a large serving bowl.
Place carrots into mixing bowl and chop 3 sec/speed 5. Transfer into serving bowl with noodles.
Place serving bowl onto mixing bowl lid and weigh cabbage, broccoli and bean sprouts into it.
Add capsicum and coriander to serving bowl and set aside. Rinse mixing bowl.
5. Place all dressing ingredients into mixing bowl and blend 10 sec/speed 9. Transfer into bowl with noodle salad and gently stir to combine. Rinse and dry mixing bowl.
Place all satay sauce ingredients into mixing bowl and blend 10 sec/speed 9. Transfer into a bowl and set aside.
Divide salad between serving bowls and top with desired amount of Satay sauce. Garnish with extra coriander leaves before serving.
Noodle salad
Tamari dressing
Satay sauce
Tip
To make this salad suitable for a vegan diet, replace the honey in the Tamari dressing with rice malt syrup or pure maple syrup.
Turmeric stains easily, so we suggest wearing gloves when peeling turmeric.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Really loved this recipe. Easy and the satay sauce was awesome
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