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Vermicelli Satay Bowl

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Vermicelli Satay Bowl 


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.

Vermicelli Satay Bowl

Ingredients – Satay Dressing 

  • 1 cup peanuts
  • 1 lime or 3 drops of therapeutic grade lime essential oil
  • 1 cup water
  • 1 clove garlic
  • A good knob of ginger
  • 2 tbsp tamari
  • 1 tbsp maple syrup or 2 dates (pitted)
  • 1 tbsp apple cider vinegar or rice wine vinegar
  • 2 tbsp sesame oil
  • Chilli (optional to taste)

Process – Satay Dressing 

  1. Preheat oven to 180 degrees C.
  2. Line a baking tray with baking paper and scatter peanuts on tray.
  3. Toast peanuts in oven for 15-20 minutes, until they’re toasty and slightly darker in colour. Place in blender.
  4. Roll your lime around on a chopping board, pressing down firmly with the palm of your hand. This helps to release the juices inside the lime, so you get more juice out of it.
  5. Add lime zest and juice to blender, along with remaining ingredients.
  6. Blend on high until smooth, approximately 1 minute.
  7. Store in the fridge for 1 week in a jar or container. The flavour gets better with time!

Ingredients – Vermicelli Bowl 

  • 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

Process – Vermicelli Bowl 

  1. Fill a heat proof bowl with hot water and add vermicelli noodles. Let them cook for approx 5 minutes.
  2. Drain noodles well, additional water will just water down the meal and dressing providing a weaker flavour.
  3. Chop noodles into smaller pieces with a knife, otherwise they’re quite difficult to eat as they go on forever.
  4. Grate/mandolin/julienne your zucchini, carrot and cucumber. Add to bowl with noodles, along with cabbage and herbs.
  5. Chop mango into tiny pieces and add to bowl.
  6. Add shallots to bowl.
  7. Roughly chop cherry tomatoes and add to bowl.
  8. Roll lime to release juices and chop into quarters for garnish.
  9. Pour as much dressing as you need over the salad and mix well to combine.




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