Chicken satay noodle salad
Try this colourful weeknight one plate dinner that's high in protein and big on flavour. Throw in lots of vegetables and toss with a fragrant peanut satay sauce.
Ingredients
Poached Chicken
- 500 g Waitoa free range fresh chicken thighs
- 2 cloves garlic sliced
- 1 cm ginger sliced
- 1 tsp peppercorns
- 1 tbsp soy sauce
Satay Dressing
- ¼ cup peanut butter
- ¼ cup coconut milk
- 2 tbsp lime juice
- 2 tbsp soy sauce
Salad
- 200 g Trident flat ribbon noodles
- 1 cup finely sliced red cabbage
- 1 cup finely sliced green cabbage
- 1 cup grated carrot
- 1 cup mung bean sprouts
- 2 spring onions thinly sliced
- 2 tbsp chopped peanuts
Instructions
- In a pot large enough to hold the chicken thighs in a single layer, add the garlic, ginger, black peppercorns, soy sauce and chicken thighs. Add enough water to cover the chicken and place the pot over medium heat and bring to a gentle simmer. Continue to simmer for 10-15 minutes or until the chicken is cooked through.
- When the chicken is cooked through, remove from the poaching liquid and leave to cool. Use two forks to shred the chicken and set aside.
- For the dressing, whisk together peanut butter, coconut milk, lime juice and soy sauce in a small bowl.
- Cook the Trident flat ribbon noodles according to package instructions.
- In a large mixing bowl, combine the cooked noodles, sliced cabbage, grated carrot, mung bean sprouts, sliced spring onions, and shredded chicken. Pour the prepared dressing over the salad and toss everything together until well combined.
- Place in a serving bowl and sprinkle chopped peanuts to garnish.
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