Add plenty of crunch into this Vietnamese-style noodle dish with tenderstem broccoli and Chinese cabbage
Serves 4
250g Tenderstem, each piece sliced into 3
½ head Chinese cabbage, finely sliced
1 large carrot, julienne peeled
1 red chilli, finely sliced
400g thick Udon noodles, cooked and cooled
6 spring onions, finely sliced
A good handful of roasted salted peanuts, roughly chopped
For the satay sauce
5 tbsp crunchy peanut butter
1 tbsp dark soy sauce
1 tbsp rice wine vinegar
3 tbsp chilli oil
1 tsp sesame oil
1 clove garlic, finely grated
1 thumb-sized piece ginger, finely grated. Place all the ingredients for the satay sauce in a small saucepan and bring to a steady simmer. Whisk to combine and, once smooth, remove from the heat and allow to cool. Add one to two tablespoons of water to loosen the sauce as required.
Add the Tenderstem to a large mixing bowl with the Chinese cabbage, carrot, cooked noodles and half the chilli and spring onions. Pour the sauce over the contents of the bowl and toss everything together until completely combined.
Transfer the noodles to a serving platter and scatter with chopped peanuts and the remaining chilli and spring onions. Serve hot or cold.