Bethany's Vegan Kitchen

This delicious cold noodle salad is ideal for when the weather warms up, and you don’t fancy eating hot food. It’s also great for packed lunches, or picnics too. It combines crunchy vegetables, shredded mock chicken and noodles, in a savoury sesame sauce. If you’re not a big fan of mock meats (and I get it, they aren’t for everyone) replace it with the same amount of shredded smoked tofu instead

Serves; Four to six Cook time; 15 minutes

You’ll need;

1. 150g mock chicken
2. 150g noodles, this is the dry, uncooked weight
3. 135g carrot, sliced into thin strips
4. 135g cucumber, thinly sliced
5. Four spring onions, this came to 40g
6. 40g thinly sliced radish
7. One red pepper, thinly sliced
8. For the sauce you’ll need; the juice of two limes, three tablespoons of each of the following; tahini, soy sauce and toasted sesame oil, half a teaspoon of both garlic granules and onion granules, and finally three teaspoons of sesame seeds

Method;

• Start by cooking the mock chicken as per the instructions on the packet. Once it’s cooked, set it aside and use two forks to shred the chicken
• Cook the noodles as per the instructions on the packet. Once cooked, rinse the noodles in cold water to stop the cooking process, then leave them in cold water while you prepare the vegetables
• Peel and chop the vegetables, then place them into a mixing bowl
• Add the shredded mock chicken into the mixing bowl
• Drain the noodles and then add them into the mixing bowl. Give everything a good mix to ensure everything is well combined
• Finally, add the sauce ingredients into a small bowl and then whisk them together. Once the sauce is smooth, pour it into the mixing bowl and fold everything together, so everything gets evenly coated in the sauce
• Pop in the fridge for 30 minutes before serving. Store leftovers in an airtight container in the fridge, they should keep well for three or four days