Ingredients
- shallots 4, finely chopped
- ground coriander ½ tsp
- ground cumin ½ tsp
- turmeric ¼ tsp
- fish sauce 1 tbsp
- peanut butter (smooth or crunchy) 3 tbsp
- skinless, boneless chicken thighs 4, cut into small chunks
- cucumber ¼
- lime 1, juiced
- golden caster sugar 1 tsp
- red chilli 1, finely chopped
- fish sauce 1 tbsp
- radishes 100g, sliced
- mint a small bunch, leaves only
- cooked egg noodles 150g
Method
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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).
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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.
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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.
Nutritional Information
- Kcals 524
- Fat 24g
- Saturates 5.8g
- Carbs 36.5g
- Sugars 7.2g
- Fibre 4.6g
- Protein 38g
- Salt 4.5g
