Olive Magazine
Chicken satay noodles

Chicken satay noodles

Published: May 5, 2016 at 10:08 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

This recipe for chicken satay noodles is a really easy meal for two that's ready in under an hour - perfect for midweek

Nutrition:
NutrientUnit
kcal524
fat24g
saturates5.8g
carbs36.5g
sugars7.2g
fibre4.6g
protein38g
salt4.5g
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Ingredients

  • 4 shallots, finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp turmeric
  • 1 tbsp fish sauce
  • (smooth or crunchy) 3 tbsp peanut butter
  • 4 skinless, boneless chicken thighs, cut into small chunks
  • ¼ cucumber
  • 1 lime, juiced
  • 1 tsp golden caster sugar
  • 1 red chilli, finely chopped
  • 1 tbsp fish sauce
  • 100g radishes, sliced
  • a small bunch mint, leaves only
  • 150g cooked egg noodles

Method

  • STEP 1

    Soak 4 wooden skewers in hot water for 20 minutes. Mix half the chopped shallots, and all of the coriander, cumin, turmeric, fish sauce and peanut butter together, then add 3 tbsp boiling water to make a sauce. Toss with the chicken and leave for 15 minutes (you can marinate for a couple of hours if you want to make it ahead).

  • STEP 2

    To make the salad, halve the cucumber lengthways, then scoop out seeds with a teaspoon and slice thinly. Put the lime juice, sugar, chilli, fish sauce and the rest of the shallots in a bowl. Mix until the sugar dissolves, then toss with the radishes, cucumber and mint.

  • STEP 3

    Thread each skewer with 3-4 chunks of chicken. Grill for about 6 minutes on each side, brushing with extra marinade until cooked. Drop the noodles into the salad and toss. Divide between 2 plates and sit the skewers on top.

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