Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chicken satay noodles
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
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.
