Chicken And Vegetable Satay With Somen Noodle Salad And Peanut Sauce Recipes

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SATAY CHICKEN NOODLE SALAD



Satay Chicken Noodle Salad image

Chicken satay tossed in a noodle salad loaded with plenty of veggies with a creamy peanut satay dressing! Serve this warm or at room temperature.

Provided by Nagi | RecipeTin Eats

Categories     Dinner     Noodles     Salad

Time 20m

Number Of Ingredients 23

¼ cup peanut butter ((preferably smooth))
1 garlic clove (, minced)
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp brown sugar
1 1/2 tbsp sriracha (, or 2 tsp chili paste/sauce + 2 tsp vinegar)
2 tbsp lime juice
6 tbsp coconut milk ((I used low fat))
2 tbsp water
1/4 tsp salt
10 oz/300g fresh egg noodles ((Note 1))
2 cups red cabbage (, shredded)
2 cups green cabbage (, shredded)
2 carrots (, finely chopped)
1/4 tsp salt
2 scallion/shallot stems (, finely sliced on the diagonal)
1 large red chilli ((not very spicy), deseeded and finely sliced (Note 2))
12 oz / 350g chicken breast (, cut in half vertically and thinly sliced)
Salt and pepper
1 1/2 tsp curry powder
2 tsp sweet soy sauce/ kecap manis ((Note 3))
1 tbsp cooking oil
3 tbsp peanuts (, roughly chopped)

Steps:

  • Mix dressing ingredients in a bowl until smooth.
  • Prepare noodles according to packet instructions.
  • Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
  • Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
  • Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
  • Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Nutrition Facts : ServingSize 332 g, Calories 474 kcal, Carbohydrate 34.5 g, Protein 38.1 g, Fat 21.7 g, SaturatedFat 7.3 g, Cholesterol 97 mg, Sodium 1151 mg, Fiber 5.2 g, Sugar 8 g

PEANUTTY SOMEN NOODLES WITH SHRIMP



Peanutty Somen Noodles with Shrimp image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings (with leftover sauce for additional meals)

Number Of Ingredients 14

8 ounces uncooked somen noodles
3 cups reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons creamy peanut butter
2 teaspoons sesame oil
1 teaspoon hot sauce
2 teaspoons peanut oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 green bell pepper, seeded and diced
1 pound medium shrimp, peeled and deveined
1/4 cup dry roasted peanuts, coarsely chopped
1/4 cup chopped scallions
Chopped cilantro leaves, for garnish, optional

Steps:

  • Cook noodles according to package directions.
  • Meanwhile, in a medium saucepan, combine chicken broth, soy sauce, peanut butter, sesame oil, and hot sauce. Whisk until blended and set pan over medium heat. Bring to a simmer. Simmer 10 minutes.
  • Heat peanut oil in a large skillet over medium heat. Add ginger and garlic and saute 2 minutes. Add bell pepper and saute 2 minutes. Add shrimp and saute 2 minutes. Add 1 cup of the peanut sauce sauce and simmer 2 minutes, until shrimp are bright pink and cooked through. Drain noodles and add to shrimp mixture. Toss to combine.
  • Transfer noodle mixture to 4 individual plates and top each serving with peanuts, scallions and cilantro, if desired.
  • Reserve remaining peanut sauce for additional meals such as Robin's Steak Salad with Peanut-lime Dressing, or Chicken Satay with Peanut Dipping Sauce.

CHICKEN SATAY WITH HOMEMADE PEANUT SAUCE



Chicken Satay with Homemade Peanut Sauce image

This simply marinated chicken tastes just delicious, especially when paired with this spicy peanut sauce for dipping or basting. Fish sauce STINKS, do not let this stop you, the end result is a beautiful flavor!

Provided by HANZOtheRAZOR

Categories     World Cuisine Recipes     Asian

Time 1h36m

Yield 4

Number Of Ingredients 16

1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
1 clove garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon fish sauce
2 teaspoons peanut oil
4 shallots, minced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
2 small red chile peppers, seeded and minced
½ cup crunchy peanut butter
1 ¾ cups coconut milk
2 teaspoons soy sauce
2 teaspoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons lime juice
12 wooden skewers, soaked in water for 1 hour

Steps:

  • Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour.
  • While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers.
  • Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Nutrition Facts : Calories 619.3 calories, Carbohydrate 23.3 g, Cholesterol 70.1 mg, Fat 47.7 g, Fiber 4.3 g, Protein 31.1 g, SaturatedFat 24 g, Sodium 1076.1 mg, Sugar 7.6 g

CHICKEN SATAY NOODLE SALAD



Chicken Satay Noodle Salad image

A quick meal using rotisserie chicken and my favorite ingredient - peanut butter! June- July 2007 Rachel Ray - untried by me will edit when I do!

Provided by MA HIKER

Categories     Spaghetti

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb whole wheat spaghetti
1/3 cup peanut butter, softened
2 tablespoons honey
1/4 cup tamari (or soy sauce)
2 limes, juice of
1 teaspoon hot pepper sauce
1 garlic clove, grated
3 tablespoons vegetable oil
2 cups cooked chicken, rotisserie skinned and sliced
1 cup fresh spinach, thinly sliced
1/3 cup carrot, shredded
4 scallions, thinly sliced on an angle
1/4 cup peanuts, chopped
2 tablespoons fresh cilantro, chopped (or parsley)

Steps:

  • Bring a large pot of water to boil, salt it and add the pasta cooking until al dente. Drain and rinse under cold water, setting aside.
  • While the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water.
  • Whisk in the tamari, lime juice, hot pepper sauce, and garlic.
  • Pour in the oil in a steady stream, whisking to combine.
  • Add the reserved noodles and toss to coat.
  • Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

Nutrition Facts : Calories 840.9, Fat 31.9, SaturatedFat 5.7, Cholesterol 52.5, Sodium 1214.2, Carbohydrate 105, Fiber 3.1, Sugar 12.4, Protein 44.6

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay With Peanut Sauce image

Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!

Provided by Allrecipes

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 4

Number Of Ingredients 15

½ cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
½ teaspoon granulated garlic
1 pound skinless, boneless chicken breasts, cut into strips
8 skewers
2 tablespoons olive oil
¾ cup unsweetened coconut milk
1 tablespoon yellow curry powder
½ cup chicken broth
¼ cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce

Steps:

  • Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
  • Thread marinated chicken pieces onto skewers.
  • Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
  • Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 12.1 g, Cholesterol 69.9 mg, Fat 34 g, Fiber 2.7 g, Protein 31.7 g, SaturatedFat 17 g, Sodium 655.1 mg, Sugar 6.1 g

TOFU-VEGETABLE SATAY WITH PEANUT SAUCE



Tofu-Vegetable Satay With Peanut Sauce image

Caramelized pineapple, tofu and vegetables take center stage in these vegan satay, which are inspired by Indonesian charcoal-grilled skewers. Here, the smoky satay are glazed with sweet and sticky kecap manis, a fermented sweet soy sauce (see Tip), which also flavors the peanut sauce along with garlic, shallots and chile. The sauce is meant to be generously poured over the satay to serve, but any leftovers will last for one week in the refrigerator. The sauce thickens over time, so loosen it with extra water as needed. Serve the satay and peanut sauce with steamed rice or noodles, and a side of stir-fried greens or roast potatoes. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Lara Lee

Categories     vegetables, appetizer, main course

Time 45m

Yield 24 skewers (4 to 6 servings)

Number Of Ingredients 13

1 (14-ounce) package firm tofu, drained
5 large scallions
1 large eggplant (about 1 pound), cut into 1-inch cubes
1/2 large (4-pound) pineapple, peeled, cored and cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch pieces
24 (8-inch) bamboo skewers, soaked overnight (or at least 30 minutes)
1/4 cup neutral oil, such as canola
3 tablespoons neutral oil, such as canola
2 medium shallots, peeled and sliced
4 long, red, medium-spicy chiles (such as serrano, cayenne or finger chiles), sliced and seeds removed, if you prefer less heat
6 garlic cloves, peeled and sliced
2/3 cup/150 grams crunchy peanut butter, natural or conventional
10 tablespoons kecap manis (see Tip)

Steps:

  • Prepare the satay: Place the tofu in a folded dish towel and gently press to remove excess liquid. Cut tofu into 1-inch cubes.
  • Cut the thicker white and light green stalks of the scallions into 1-inch pieces. Thinly slice the thinner, dark green scallion stalks on the diagonal and reserve for the garnish.
  • Make the peanut sauce: Heat 1 tablespoon oil in a large skillet over medium-high. Add shallots, chiles and garlic, and cook, stirring occasionally, until softened, 4 to 5 minutes. Transfer to a food processor or blender. Add the peanut butter, 5 tablespoons kecap manis and ⅓ cup plus 1 tablespoon water, and blend until almost smooth. (It makes about 1 ½ cups.) Transfer sauce to a small bowl. (If the sauce thickens, add more water by the tablespoon until it is pourable.)
  • Assemble the satay: Place a cube of eggplant onto a bamboo skewer, followed by a piece of pineapple, bell pepper, scallion, tofu and another piece of eggplant. Repeat with the remaining skewers.
  • Heat the grill or a griddle pan over high. Use a pastry brush to dab the 1/4 cup oil all over the skewers. Once hot, line the skewers on the grill or griddle pan, working in batches as needed. Cook for 10 to 12 minutes, turning every 2 to 3 minutes with a metal spatula or tongs, until the eggplant is cooked through. Transfer to a plate.
  • Prepare the glaze: Mix 4 tablespoons kecap manis with the remaining 2 tablespoons oil. Brush the glaze all over the skewers.
  • Pool about 1 cup peanut sauce onto a large serving plate, spreading it close to the edges of the plate. Lay the cooked skewers on top, then spoon the remaining peanut sauce on top. Drizzle lightly with 1 tablespoon of kecap manis, and garnish with the sliced scallions.

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