Chicken and vegetable noodle salad with peanut dressing.

Chicken Satay Noodle Salad

Name: Chicken Satay Noodle Salad
Yield: 6 servings
Ingredients: 750 g Chicken thigh, boneless; 10 ml Cooking oil, neutral; Salt, to taste; Black pepper, to taste; 360 g Noodles, dry; 250 g Carrot; 250 g Cucumber; 200 g Red pepper; 150 g Red cabbage; 45 g Spring onion; 120 g Peanut butter, smooth; 50 ml Soy sauce; 40 ml Lime juice; 20 g Honey; 10 g Ginger; 1 small Garlic; 100–150 ml Water, warm; Coriander (optional)

Chicken, noodles and crisp vegetables with a peanut, soy and lime dressing.

Serves 6

Ingredients

Chicken

750 gChicken thigh, boneless
10 mlCooking oil, neutral
Salt, to taste
Black pepper, to taste

Noodles

360 gNoodles, dry

Vegetables

250 gCarrot
250 gCucumber
200 gRed pepper
150 gRed cabbage
45 gSpring onion

Dressing

120 gPeanut butter, smooth
50 mlSoy sauce
40 mlLime juice
20 gHoney
10 gGinger
1 smallGarlic
100–150 mlWater, warm
Coriander (optional)

Equipment

Frying pan
Pot
Mixing bowl

Method

Season the boneless chicken thighs with salt and black pepper. Cook in the neutral oil until cooked through, then let cool and slice.
Cook the noodles, then drain and let cool. Slice the carrots, red pepper, red cabbage and spring onions. Prepare the cucumber closer to serving.
Mix the smooth peanut butter, soy sauce, lime juice, honey, ginger and crushed small garlic clove. Add 100–150 ml warm water gradually until the dressing is pourable; add optional coriander if using.
Keep the chicken, noodles, vegetables and dressing as separate components until serving. Add the cucumber, combine the components and dress each portion when serving. Serve cold or at room temperature.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.