Satay Chicken Noodle Salad
Satay Chicken Noodle Salad
A punchy satay chicken salad with radishes, Amoy peanut satay stir fry sauce and Amoy Straight to Wok medium noodles. Quick and easy, great for picnics.
Cooking Information
Prep. time:
15
Cook time:
15
Serving Information
Serves:
4
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120 g sachet Amoy peanut satay stir fry sauce
1/2 x 400ml can Amoy reduced fat coconut milk
2 1/2tbs p Amoy reduced salt soy sauce
4 medium skinless chicken breasts
1 tbs p vegetable oil
1 large carrot, grated
150 g radishes, trimmed and thinly sliced
1 punnet saladcress, cut with scissors
1/4 large cucumber, thinly sliced
2 tbs p sesame seeds, toasted
Juice of 1/2 juicy lime
- Mix Amoy peanut satay stir fry sauce with the Amoy reduced fat coconut milk and Amoy reduced salt soy sauce, and divide into two bowls, one for glazing and one for dressing.
- Brush the chicken breasts with oil then cook over grey coals of a barbecue, turn often until thoroughly cooked brushing with the satay glaze for the final 5 minutes of cooking.
- Meanwhile place the noodles in a pan of boiling water and gently stir to separate the noodles as they just come to the boil, run under cold running water, drain well and place in a large bowl. Add the remaining ingredients and toss with the satay dressing, season and serve with the satay chicken.
- Tip: Great sprinkled with toasted peanuts for added crunch.
