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Shiitake dumplings with satay dipping sauce

Plant-Based
30 Min
4 People
  • Details
  • Cook
  • Ingredients
Delicious shiitake dumplings on a bed of sesame dressed noodles with fresh radish and cucumber salad, served with a satay peanut dipping sauce.
1. Cook the noodles
Bring a saucepan of water to the boil. Cook sweet potato noodles in boiling water for 6 minutes until tender. Drain and rinse.

2. Make the dipping sauce
Whisk together lime zest and juice, peanut butter, 1/2 tbsp soy sauce, 1 tbsp maple syrup, 2 tbsp oil and 3 tbsp water until smooth. Set aside.

3. Prepare the toppings
Slice radishes and cucumber. Julienne or ribbon carrots. Roughly chop coriander.

4. Cook the dumplings
Heat a large pan with 1 tbsp sesame oil and 1/2 cup water over medium-high heat. Add dumplings, cover and cook for 8-9 minutes. Cook in batches if needed.

5. Finish and plate
Toss noodles with 1 tbsp soy sauce and 1 tbsp sesame oil. Divide among bowls with toppings and dumplings. Scatter over spiced sunflower seeds. Serve with dippings sauce.

Notes
The dumplings can be cooked from frozen.
From your box
Sweet potato noodles, 2 packets
Lime, 1
Peanut butter, 2 slugs
Radishes, 1/2 bunch *
Continental cucumber, 1/2 *
Carrots, 2
Coriander, 1/2 packet *
Dumplings, 2 packets
Spiced sunflower seeds, 1/2 jar *

From your pantry
Oil, soy sauce (or tamari), maple syrup (or honey), sesame oil

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