This vermicelli satay bowl is the right balance of noodley, fruitty, salty and refreshing. Perfect to meal prep for simple weekday lunches, paired with a roast chicken or slow cooked beef or with a few jammy eggs.




This week I’m sharing a recipe from my new catering menu.

Let me start by saying it’s not the salad ingredients that make this. Although, great ingredients will go a long way to enhance the experience.  The secret is in the delicious satay dressing.

As I cook with what feels right at the time and with the seasons. This dressing has been making the rounds for the last few months – but it’s officially on the new menu now! Which is exciting for me, because I know how delicious it is.I’ve been making a satay dressing for years now, but I usually use sesame seeds. I simmer it with a bunch of onions, garlic, ginger and tamari to create a real satay style sauce.. but this one is a little different and may have become my favourite.

Better yet, it’s easier to make.

This recipe involves peanuts, but you could use any nut you like – almond or cashew would taste great. Once you’ve toasted your nuts. All you need to do is blend away with a few other ingredients and you have yourself a delicious drizzle on anything dressing.



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Author: Lunch Lady Lou


  • 1 pack vermicelli noodles
  • 1 zucchini
  • 1 carrot
  • 1 cucumber
  • 1/4 cup shaved cabbage
  • 1/4 cup fresh herbs: mint and coriander are good
  • 1 mango
  • 2 tbsp shallot
  • 6 cherry tomatoes
  • 1 lime
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 portion of satay dressing


  • Fill a heat proof bowl with hot water and add vermicelli noodles. Let them cook for approx 5 minutes.
  • Drain noodles well, additional water will just water down the meal and dressing providing a weaker flavour.
  • Chop noodles into smaller pieces with a knife, otherwise they’re quite difficult to eat as they go on forever.
  • Grate/mandolin/julienne your zucchini, carrot and cucumber. Add to bowl with noodles, along with cabbage and herbs.
  • Chop mango into tiny pieces and add to bowl.
  • Add shallots to bowl.
  • Roughly chop cherry tomatoes and add to bowl.
  • Mix through salad the sesame oil and vinegar – this will help the veggies relax.
  • Roll lime to release juices and chop into quarters for garnish.
  • Pour as much dressing as you need over the salad and mix well to combine.
Tried this recipe?Mention @lunchladylou or tag #lunchladylou!


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Hey I'm Lou

Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  I’m here to empower you to cook delicious and doable meals for the modern day – even when you’re busy.

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