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Nut-free chicken satay skewers with gluten-free noodles
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Prep Time:
150 minutes
Cook Time:
15 minutes
Total Time:
165 minutes
Delicious nut-free chicken satay skewers with gluten-free noodles and slaw for an inclusive meal.
Ingredients:
  • 1 lemongrass stalk (white part only), finely chopped
  • 1cm piece fresh ginger, halved
  • 2 garlic cloves, quartered
  • 1 eschalot, roughly chopped
  • 36.80 gm vegetable oil
  • 16 chicken tenderloins, trimmed
  • 99.00 gm Melissa 100% pure stoneground Tahini (see note)
  • 30.00 ml gluten-free tamari
  • 40.40 gm coconut milk
  • 10.60 gm lime juice
  • 0.60 gm sea salt flakes
  • 200g packet dried rice vermicelli noodles
  • 1/4 red cabbage, shredded
  • 1 carrot, coarsely grated
  • 1 small red capsicum, thinly sliced
  • 3 green onions, thinly sliced
  • 82.50 ml fresh coriander leaves
  • 6.00 gm gluten-free and nut-free sesame seeds, toasted
  • 1 long red chilli, sliced, to serve
Instructions:
  • Combine lemongrass, ginger, garlic, eschalot, and oil in a small food processor and blend until finely chopped. Transfer the mixture to a large bowl, add the chicken, toss well to coat, cover, and refrigerate for 2 hours, if possible.
  • Mix together the tahini, tamari, and coconut milk in a jug. Pour in lime juice, salt, and 1 tablespoon of water. Stir until the mixture is smooth.
  • Skewer 2 chicken tenderloins per skewer. Preheat a greased barbecue grill or chargrill pan over medium heat. Cook skewers for 5 minutes on each side until fully cooked. Place on a plate, cover loosely with foil, and let them rest for 5 minutes before serving.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let the noodles stand for 5 minutes or until tender. Then, use a fork to separate the noodles and drain them.
  • Combine cabbage, carrot, capsicum, onion, and coriander in a bowl. Divide noodles and cabbage mixture among serving plates, then top with skewers. Drizzle with tahini sauce, sprinkle with sesame seeds and chili, and serve.

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