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Chicken satay noodle salad

Check out our easy chicken satay noodle salad recipe with red cabbage, shredded carrots, and roasted peanuts. This vibrant crunchy salad is low in calories and ready in an hour

AuthorRazaul Haque
RatingDifficultyBeginner

Check out our easy chicken satay noodle salad recipe with red cabbage, shredded carrots, and roasted peanuts. This vibrant crunchy salad is low in calories and ready in an hour

SaveSave to BigOven

Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

 2 chicken thigh
 2 rice noodles
 ½ red cabbage small, thinly sliced
 2 carrots, shredded
 ½ red onion , thinly sliced
 mint a small bunch, leaves shredded
 roasted peanuts a small handful, roughly chopped
DRESSING
 2 tbsp crunchy peanut butter
 1 red chilli , finely chopped
 ginger a thumb-sized piece, grated
 ½ garlic a clove, crushed
 3 limes zested and 2 juiced

1

STEP 1

Heat the oven to 220C/fan 200C/gas 7. Put the chicken thighs onto a baking tray and season well. Roast for 40 minutes until the skin is really crisp and the meat is tender. Remove from the oven, drain on kitchen paper and rest for 10 minutes on a plate. Remove the meat from the bones and shred.

STEP 2

Cook the noodles following pack instructions, then rinse really well with cold water and drain thoroughly.

STEP 3

For the dressing, put the peanut butter into a large bowl and whisk with 3 tbsp of boiling water to loosen. Add the chilli, ginger, garlic, lime zest and juice, and mix again. Toss in the red cabbage, carrots, red onion and mint, then add the noodles and toss well. Divide between 4 plates and top with the crispy chicken and peanuts.

Category

Ingredients

 2 chicken thigh
 2 rice noodles
 ½ red cabbage small, thinly sliced
 2 carrots, shredded
 ½ red onion , thinly sliced
 mint a small bunch, leaves shredded
 roasted peanuts a small handful, roughly chopped
DRESSING
 2 tbsp crunchy peanut butter
 1 red chilli , finely chopped
 ginger a thumb-sized piece, grated
 ½ garlic a clove, crushed
 3 limes zested and 2 juiced

Directions

1

STEP 1

Heat the oven to 220C/fan 200C/gas 7. Put the chicken thighs onto a baking tray and season well. Roast for 40 minutes until the skin is really crisp and the meat is tender. Remove from the oven, drain on kitchen paper and rest for 10 minutes on a plate. Remove the meat from the bones and shred.

STEP 2

Cook the noodles following pack instructions, then rinse really well with cold water and drain thoroughly.

STEP 3

For the dressing, put the peanut butter into a large bowl and whisk with 3 tbsp of boiling water to loosen. Add the chilli, ginger, garlic, lime zest and juice, and mix again. Toss in the red cabbage, carrots, red onion and mint, then add the noodles and toss well. Divide between 4 plates and top with the crispy chicken and peanuts.

Chicken satay noodle salad

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