Satay noodles

Raw Satay Vegan Noodles

(Serves 2)



  • 1-2 Carrots
  • 1-2 Spring Onion sliced
  • 1 ⁄2 Packet Vermicelli rice noodles
  • ¼ Red Cabbage finely sliced
  • ¼ Cup Edamame Beans
  • 1 Tbsp Sesame Seeds toasted
  • Handful Fresh Coriander

Satay sauce:

  • 2 Tbsp Peanut Butter
  • 1 Tbsp Sweet Chili Sauce
  • 1 Tbsp Coconut Milk or Water
  • 1 Tbsp Soy Sauce



  1. Place the vermicelli into a bowl and cover with water, allow the noodles to stand for 15-20 minutes and then drain the water from the noodles once they are soft.
  2. Using a vegetable peeler, cut the carrots into thin ribbon strips. Place the carrot ribbons, spring onion, vermicelli, cabbage, edamame beans and coriander into a serving bowl.
  3. Add the satay sauce and toss well to coat all the ingredients, then top with toasted sesame seeds.

Sauce Method:

  1. Place all the ingredients into a measuring jug and whisk until all the ingredients are combined

Recipe Notes

Recipe by Nicole Snelling