Noodle Salad with Chicken and Satay Sauce
Serves: 4
 
Satay Sauce
  • ½ bunch of fresh coriander
  • 1 fresh red chilli
  • 1 clove garlic
  • 3 heaped tablespoons crunchy peanut butter
  • 1 tablespoon soy sauce
  • 2cm knob of fresh ginger
  • 1 lime
  • 1 tablespoon sweet chilli sauce
Noodle Salad
  • 250g dried egg noodles
  • 100g unsalted cashews, roasted and chopped
  • 1 medium red onion, diced
  • 1 red chilli, finely chopped
  • ½ bunch fresh coriander, chopped
  • 1 -2 tablespoons soy sauce
  • extra virgin olive oil
  • 1 lime
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon runny honey
  • 1 red capsicum, thinly sliced
  • 1 carrot, thinly sliced
  • 1 lebanese cucumber, thinly sliced
  • 1 baby cos lettuce
  • 1 roast chicken
  1. Start by making the satay sauce. In the bowl of a food processor put the coriander (stalks and leaves), roughly cut chilli, garlic, and ginger. Add the peanut butter, soy sauce, sweet chilli sauce, zest and juice of the lime. Add a couple of splashes of water and blend to a paste. Season to taste. It needs to be somewhere between smooth and runny. If its too thick add a little extra water.
  2. Shred the chicken and put it back in the fridge until you need it. You won't need the whole chicken. For 4 people, I usually use both breasts. The rest can be saved for lunch.
  3. Lightly roast the cashews in a dry frying pan over a low heat. Keep a close eye on them to make sure they don't burn. Alternatively, buy roasted cashews.
  4. Cook the noodles according to the instructions of the packet. Rinse under cold water and leave to drain.
  5. In a large salad bowl, put the diced red onion, finely chopped chilli, and the chopped coriander, using the stalks and the leaves. Add the soy sauce, juice of the lime, a couple of lugs of olive oil, sesame oil, fish sauce, and honey. Mix well then taste and correct the seasoning. Refresh the noodles under cold water, then add to the bowl. Toss everything together so that the noodles are well coated with the sauce.
To make the salad:
  1. Place a layer of lettuce in the bottom of each bowl. Divide the noodles between the bowls.
  2. Add carrots, cucumber, and capsicum.
  3. Top with the chicken, a dollop of satay sauce and a handful of chopped cashews. Mix it all together.
Recipe by Villiers Brown at http://villiersbrown.com/noodle-salad-with-chicken-and-satay-sauce/