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Chicken satay-style noodle salad
Chicken satay-style noodle salad
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Total Time:
20 minutes
Juicy chicken with crunchy veggies and sweet & sour grilled pineapple - a flavorful, easy midweek meal with a few shortcuts.
Ingredients:
  • 1 x 220 g tin of pineapple rings in juice
  • 200 g vermicelli rice noodles
  • 1 x 320 g pack of stir-fry veg
  • 1 clove of garlic
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons crunchy peanut butter
  • 4 free-range chicken thighs skin off, bone out
  • 1 bunch of fresh coriander (30g)
  • 1 bunch of fresh mint (30g)
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
Instructions:
  • Preheat a griddle pan over medium heat. Drain 1 x 220g of pineapple rings, keeping the juice. Place 200g of vermicelli rice noodles in a large heatproof bowl, add 1 x 320g bag of stir-fry veg and cover with boiling water. Let sit for 5 minutes, then drain. Grate 1 clove of garlic, ½ a red chilli, and zest from 2 limes onto a platter. Mix in 2 tablespoons of teriyaki sauce, 2 tablespoons of peanut butter, reserved pineapple juice, and lime juice. Grill pineapple rings until golden, then set aside. Coat 4 chicken thighs with a third of the peanut dressing and grill for 4 minutes on each side. Chop pineapple rings and add to the platter with sliced coriander and mint. Combine drained veg and noodles. Slice chicken, drizzle with 1 teaspoon sesame oil, sprinkle with 2 teaspoons sesame seeds, season, then mix. Toss chicken with noodles, top with reserved herbs, and sprinkle with sliced red chilli.

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