Crunchy Chicken Satay Noodle

Name: Crunchy Chicken Satay Noodle Salad
Total time: 20 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 15 ML of Sesame oil; 1 Tbsp of Olive oil; 1 Tsp of Salt; 300 Grams of Red cabbage; 1 Pieces of Carrot; 40 Grams of Spring onion; 1 Pieces of Large red chilli; 200 Grams of Wheat noodles; 30 Grams of Peanut butter; 2 Pieces of Lime; 200 ML of Coconut milk; 30 ML of Soy sauce; 20 Grams of Honey; 14 Grams of Sriracha sauce

Salad

Creamy and crunchy! Asian satay skewers transformed into a comforting salad.

31 Reviews

Cals 1003 · Prot 66 · Carbs 108 · Fat 34

Family Friendly

20 min

Creamy and crunchy! Asian satay skewers transformed into a comforting salad.

31 Reviews

Cals 1003 · Prot 66 · Carbs 108 · Fat 34

Family Friendly

Ingredients

Chicken

Chicken breast

400 Grams

Sesame oil 3*9*

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 10*11*

200 Grams

Dressing

Peanut butter 1*9*

30 Grams

Lime

2 Pieces

Coconut milk

200 ML

Soy sauce 9*10*11*

30 ML

Honey

20 Grams

Sriracha sauce

14 Grams

Allergens

*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4194 / 1003
Fats (g)	34.4
of which saturated (g)	13.4
Carbohydrates (g)	108
of which sugars (g)	13.4
Fibers (g)	14.8
Proteins (g)	65.5
Salt (g)	8.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

3 Make dressing

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

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.

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.

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