Crunchy Chicken Satay Noodle

Salad
Creamy and crunchy! Asian satay skewers transformed into a comforting salad.
Cals 1057 · Prot 62 · Carbs 101 · Fat 46
Family-Friendly
Try Hello Chef Now
20 min
Crunchy Chicken Satay Noodle Salad
Creamy and crunchy! Asian satay skewers transformed into a comforting salad.
Cals 1057 · Prot 62 · Carbs 101 · Fat 46
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken
Chicken breast
400 Grams
Sesame oil
15 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
Salad
Red cabbage
300 Grams
Carrot
1 Piece
Spring onion
40 Grams
Large red chilli
1 Piece
Wheat noodles
200 Grams
Dressing
Peanut butter
30 Grams
Lime
2 Pieces
Coconut milk
200 ML
Soy sauce
30 ML
Honey
20 Grams
Sriracha sauce
14 Grams

Tips for fussy eaters

Serve the components separately. You can also turn the dish into a noodle stir-fry: fry the vegetables quickly on a pan and add the cooked and drained noodles. Serve with chicken slices and peanut sauce on the side.

Pro tip

This salad is very good cold. You can combine the vegetables and the cooked, cooled and drained noodles in a bowl in the fridge. Keep the dressing separated. Once you're ready to eat, fry the chicken and pour the dressing onto the noodle salad.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep veggies

1 Prep veggies

Cut red cabbage to thin strips. Peel carrot and cut to matchsticks. Finely slice spring onion. Cut red chilli to thin slices.
Boil noodles

2 Boil noodles

Bring a pot of water to a boil and add noodles. Cook for 2-3 minutes (be careful not to overcook). Drain and submerge into cold water to cool. Drain again before combining with the vegetables.
Make dressing

3 Make dressing

Transfer peanut butter to a bowl. Squeeze limes. Add 1/1.5/2 Tbsp of lime juice to the peanut butter. Add 75ml/100ml/150ml coconut milk, soy sauce, honey and sriracha.
Fry chicken

4 Fry chicken

Heat sesame oil and olive oil in a pan over medium-high heat. Add chicken breasts and reduce the heat to medium. Fry for about 5-6 minutes per side or until cooked through. Transfer to a plate to rest for 5 minutes before slicing. Pour all the juices from the pan on top. Season with salt.
Combine

5 Combine

Combine red cabbage, carrot, spring onion, red chilli and drained noodles in a large serving bowl. Just before serving, mix in the sauce or serve it separately (see tips for fussy eaters and the pro tip). Top with sliced chicken.

Tips for fussy eaters

Serve the components separately. You can also turn the dish into a noodle stir-fry: fry the vegetables quickly on a pan and add the cooked and drained noodles. Serve with chicken slices and peanut sauce on the side.

Pro tip

This salad is very good cold. You can combine the vegetables and the cooked, cooled and drained noodles in a bowl in the fridge. Keep the dressing separated. Once you're ready to eat, fry the chicken and pour the dressing onto the noodle salad.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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