Try this Brick Chicken Satay Noodle Salad recipe, or contribute your own.
Suggest a better descriptionGET THE KETTLE ON
Fill the kettle with water and put it on to boil - this will be for the noodles and peas later.
GET THE CHICKEN READY
Rub 2 chicken breasts with 1 tbsp of curry powder, 3 tbsp of oil, and a generous pinch of salt in their packaging.
PREHEAT THE PAN
Preheat a frying pan over a medium heat.
GET THE CHICKEN ON
Lay a sheet of baking paper into the pan, then add the chicken, another sheet of baking paper, and another pan to weigh everything down.
COOK THE CHICKEN
Fry for 2-3 minutes, until deep golden brown on one side, before flipping and repeating on the next. Once ready, the chicken should be opaque white throughout and golden all over. Get on with the rest of the dish in the next steps while you wait.
COOK THE NOODLES AND PEAS
Add 150g of noodles and 200g of peas to a medium saucepan. Cover with boiling water from the kettle and place the pan over a high heat.
COOK THE NOODLES
Cook for 4-5 minutes, until the noodles are nearly soft and the peas have defrosted. Crack on with a bit of washing up while you wait if you are feeling speedy!
DRAIN AND COOL THE NOODLES
Once the noodles and peas are ready, drain through a colander and rinse under cold running water to cool them. Shake off any excess moisture.
MAKE THE DRESSING
Add 1 tbsp of peanut butter to a large bowl. Finely grate in the zest from 1 lime, then squeeze in its juice. Add 1 tsp of caster sugar, 3 tbsp of fish sauce, and a splash of water.
MIX IT UP
Beat to combine and loosen with more water if necessary - we are looking for a loose, mayo-like consistency here. Season to taste with salt.
TOSS
Add the noodles and peas to the dressing, then toss well to coat. If you are still waiting for the chicken, now might be a great time to crack on with a little washing up.
SLICE
Once the chicken is ready, cut the breasts at 1 cm intervals crossways into neat slices.
SERVE
Divide the noodles between shallow bowls or plates, top with the sliced chicken, and finish with leaves from 15g of mint. Serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (762g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 1556 | ||
Calories from Fat: 760 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.5g | 113 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 32.7g | ||
Polyunsanturated Fat 35.8g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 5130.3mg | 177 % | |
Potassium 1383.3mg | 36 % | |
Total Carbohydrate 121.2g | 36 % | |
Dietary Fiber 12.6g | 51 % | |
Sugars, other 108.6g | ||
Protein 85.3g | 122 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1556
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