For 4 servings
1 box of The Vegetarian Butcher Noodle Patties
150 ml coconut milk
2 cm ginger, finely grated
1 garlic clove, finely grated
Juice of 1 lime
1 tbsp sesame oil
Pinch of salt
Romaine lettuce, leaves separated, washed and thoroughly dried.
1 mango, peeled and sliced into strips
½ cucumber, chopped into half slices
1 avocado, chopped
½ red chilli, in rings
2 spring onions, in rings
6 radishes, thinly sliced
4 sprigs of mint
Preheat the oven to 230 degrees and brush the Noodle Patties with oil and place them on a sheet of greaseproof paper on a wire rack. Bake the Noodle Patties in the oven for 30 minutes until crisp (turn them over after 15 minutes). You can also deep fry them. To do this follow the instructions on the box.
For the dressing, put the garlic, ginger, lime, coconut milk and sesame oil in a bowl and give a quick whisk.
To make the salad mix the lettuce, mango, cucumber, avocado, chilli, spring onions and radishes together and divide over 4 plates and top with mint leaves, roasted peanuts and the coconut dressing. Bon appetit!