As the original includes but I sadly didn't have, red cabbage is a great ingredient here, as would be shredded white cabbage, cucumber, any other colour peppers, bean shoots and indeed some crunchy salad leaves. You really can just use what you have in stock. The original recipe calls for just mint leaves, but I advise adding coriander here too, basil or Thai basil would be great.
This was a grown-up only dinner and the below really serves three portions (Glen's lunch today is sorted).
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| Chicken Satay Noodle Salad |
Here's how:
- x2 large chicken thighs
- Drizzle sesame oil
- Pinch of salt
- Pinch of black pepper
For the salad:
- x2 large carrots
- 4 large radish
- 1 yellow pepper
- 1 red onion
- 2 spring onions
- Handful fresh mint leaves
- Handful fresh coriander leaves and stalks
- 2 nests of vermicelli noodles (I use Mama Instant Rice Noodles)
- Handful roasted peanuts (use other nuts if you don't have peanuts, or even sesame seeds)
- 1 lime
- 1 red chilli
For the satay dressing
- 2 tbsp peanut butter (I used crunchy but use what you have)
- 1 red chilli
- 2 cm piece of ginger
- 1 garlic clove
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 2 tbsp sesame oil
- Juice of 1 lime
- 1 drop of white wine or rice wine vinegar
First whack the oven up to 180 degrees and place the two chicken thighs onto a baking sheet. Drizzle with the sesame oil and season generously. Place into the oven for 40 minutes until cooked through and the skin is crisp.
In the meantime you can begin to assemble the salad and make up the dressing.
Cook x2 nests of the vermicelli rice noodles, then drain and put back into the pot with cold water from the tap, leave to stand for a few minutes, then drain again and set aside. You want these noodles to be cold for the salad.
Peel the carrot and chop into small matchstick sized pieces and place into a mixing bowl or a salad bowl.
Take the tops off of the radish, and again cut into matchstick sized pieces and add to the carrot.
Repeat the process with the yellow pepper.
Finely slice the red onion and spring onions (if you don't have both, just use one and a white onion would suffice here too).
Now roughly chop the mint leaves (remove any hard stalks) and then the coriander and add to the bowl with the noodles. Combine all as best you can so the noodles should have a combination of the different crunchy vegetables running through them.
Move the noodle salad into your serving bowl and set aside.
At this point, half the lime, and roughly chop the peanuts and just leave to one side for a minute. Finely slice the red chilli and leave with the peanuts and lime.
To make the satay dressing, in a small bowl, add the peanut butter, soy sauce, sesame oil and fish sauce. Half the lime and squeeze in the juice. Add the white wine or rice vinegar, just a small drop. You can use a different vinegar if you don't have white wine or rice vinegar too.
Now peel the ginger and either grate in, or very finely chop and add to the dressing. Finely slice the other red chilli and add to the marinade and mix well. Season with black pepper and set aside for the minute.
One the chicken is out of the oven, allow it to rest for five minutes and then move the thighs onto the chopping board you've been using for the vegetables.
Use a fork and a sharp knife to chop or shred away at the meat, make sure to keep the delicious and crispy chicken skin too.
Now you're ready to assemble the dish. So take about half of the dressing and pour over the noodle salad. You will need to use salad tongs, or a spoon and fork to move the noodle salad around to ensure it all gets a good dressing.
Now pile up the chicken on top of the noodle salad, in one area, and drizzle over the remaining satay dressing over the chicken. Make sure some of the crispy chicken skin remains uncovered - it's a lovely additional texture in this salad.
Now scatter over the chopped peanuts over the salad, add the two halves of lime, and scatter over the fresh red chilli and you're ready to serve. Enjoy!
If you like Asian flavours here are a few other dishes that might appeal:
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