Chicken Satay And Fiery Noodle Salad 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

CHICKEN SKEWERS, SATAY SAUCE AND FIERY NOODLE SALAD - JAIME OLIVER 30-MINUTE MEALS



Chicken Skewers, Satay Sauce and Fiery Noodle Salad - Jaime Oliver 30-minute meals image

Provided by Suzanne Perazzini

Number Of Ingredients 20

Coriander
1 fresh red chilli
½ clove garlic
3 heaped tbsp crunchy peanut butter
Soy sauce
2cm piece ginger
2 lemons
4 chicken breasts
Honey
250g dried medium noodles (1 nest per person)
100g unsalted cashews
Sesame seeds
½ red onion
1 fresh red chilli
Coriander
1-2 tbsp soy sauce
1 lemon
1 tsp sesame sauce
1 tsp fish sauce
1 tsp runny honey

Steps:

  • Put in a food processor, the coriander, garlic, peanut butter, soy sauce, ginger (peeled), grated rind of 2 lemons, juice from 1 lemon.
  • Process and add a little water.
  • Season.
  • Place half in a bowl.
  • Line breast up on board, alternating ends and push skewers through the breasts.
  • Cut between them.
  • Place the rest of the satay sauce into a roasting dish.
  • Add the chicken and rub the flavour into the meat.
  • Place on the top shelf of the oven under the grill for 8-10 minutes on each side.
  • Drizzle with a little honey and place back under the grill for a few minutes.
  • Put the noodles into a large bowl and cover with boiling water.
  • Leave to soak for 6 minutes.
  • Put a pan on the heat.
  • Bash up the cashew nuts and add to the pan to toast.
  • Peel the onion and place in a processor with the chilli and coriander. Pulse.
  • Place in a large bowl with 1-2 tbsp soya sauce and a little olive oil.
  • Add the juice of 1 lemon, the sesame oil and fish sauce.
  • Season and add the cooked and drained noodles.
  • Toss the cashews in the pan with some sesame seeds and 1 tsp honey.
  • Once golden, add to the bowl with some more coriander leaves.

CHICKEN SATAY SALAD



Chicken satay salad image

Marinate chicken breasts, then drizzle with a punchy peanut satay sauce for a no-fuss, midweek meal that's high in protein and big on flavour

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 15

1tbsp tamari
1tsp medium curry powder
¼tsp ground cumin
1 garlic clove, finely grated
1tsp clear honey
2 skinless chicken breast fillets (or use turkey breast)
1tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
1tbsp sweet chilli sauce
1tbsp lime juice
sunflower oil, for wiping the pan
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 banana shallot, halved and thinly sliced
coriander, chopped
seeds from ½ pomegranate

Steps:

  • Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
  • Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
  • While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Nutrition Facts : Calories 353 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 21 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium

CHICKEN AND VEGETABLE SATAY WITH SOMEN NOODLE SALAD AND PEANUT SAUCE



Chicken and Vegetable Satay with Somen Noodle Salad and Peanut Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 36

1 cup mirin
1/2 cup fresh lime juice
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons sambal
1 1/2 cups rice vinegar
3 tablespoons sweet soy sauce
1/2 cup sake
2 bunches of green onions, white parts only, plus more for garnish
1 1/2 pounds of boneless chicken breasts
Wooden skewers, soaked one hour before use
4 large shiitake caps
1 large tomatoes, cut in cubes
1 medium red onion, cut into 1/2 inch chunks
1 Chinese eggplant, cut into 1/2 inch rounds
Peanut Sauce, recipe follows
4 radicchio cups
Somen Noodle Salad, recipe follows
Roasted peanuts, for sprinkling
1/2 cup canola oil
2 cups shallots, diced
1 1/2 tablespoons fish sauce
2 (13.5 ounce) cans unsweetened coconut milk
1 cup peanut butter
4 tablespoons sweet soy sauce
2 tablespoons sambal
3 bundles somen noodles
1 cup radicchio cut into thin strips
1 cup carrots, peeled and cut into thin strips
4 tablespoons green onions, diced, green parts only
1/2 cup Peanut Sauce, recipe precedes
2 tablespoons sweet soy sauce
2 tablespoons fresh lime juice
Salt and pepper, to taste
Canola oil, for drizzling

Steps:

  • Using a food processor, combine the mirin, soy sauce, fish sauce, rice vinegar, lime juice, garlic, sambal, sweet soy sauce, sake, and green onions. Blend at high speed until the mixture achieves a smooth consistency. Divide the marinade in half and place in 2 separate pans.
  • Trim the chicken breast, removing all of the fat and sinew. Cut the chicken lengthwise into 4-inch strips. Stab the skewers through the chicken and soak in 1 of the pans filled with marinade for at least 2 hours.
  • Thread the prepared shiitake caps, tomatoes, onion, and eggplant onto a new set of skewers, and soak in the other pan of marinade. Let sit for at least 2 hours.
  • When other elements are ready, grill skewers over medium-high heat for 3 to 4 minutes per side.
  • On a large plate, spread the Peanut Sauce to cover about 3/4 of the plate. Place a radicchio cup in the center of the plate and fill with the Somen Noodle Salad. Place 4 chicken skewers and 1 vegetable skewer on the plate and garnish with the remaining 2 tablespoons green onions and peanuts.
  • Prepare a medium saucepot coated with oil over medium heat. When the oil shimmers, add the shallots and saute until carmelized. Deglaze the pan with the fish sauce and add the coconut milk, peanut butter, sweet soy sauce, and sambal. Stir to combine and then bring to a boil for 2 minutes. Remove from heat, pour into a food processor, and blend until smooth.
  • Bring a large pot filled with salted water to a boil, add the somen noodles cook for about 2 minutes. Immediately transfer the noodles to a bowl filled with ice water to stop the cooking. Drain the noodles and drizzle with the canola oil to prevent them from sticking.
  • In a large mixing bowl, combine the noodles, radicchio, carrots, 2 tablespoons of green onions, peanut sauce, sweet soy sauce, lime juice, salt and pepper. Mix well to coat the noodles. Place in the refrigerator until ready for use.

CHICKEN SATAY SALAD



Chicken Satay Salad image

Now I am not a big salad fan, especially during the Ontario cold winters but this is a salad that I can eat year round. Warm marinaded chicken or shrimp served over a bed of vermicelli, greens and shredded vegetables that has been lightly drizzed with or tossed with a flavourful dressing. This recipe is great when served with either the Spicy Sweet-And-Sour Dipping Sauce (Recipe #414410) or Kim's Satay Sauce (Recipe #414414). Also, use organic carrots for better flavour!

Provided by Kim A. Heaphy

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup fish sauce
2 tablespoons fresh lemongrass, minced
1 large garlic clove, minced
1 1/2 lbs boneless chicken breasts (or shrimp)
1 1/2 lbs vermicelli
5 carrots
2 1/2 cups boston lettuce leaves, coarsely shredded
1 1/2 cups bean sprouts, rinsed and drained
1 tablespoon canola oil (or safflower oil)
3 tablespoons fresh cilantro, minced

Steps:

  • Combine the first three ingredients in a bowl. Cut the chicken breast into very thin slices, about 1/6 of an inch thick. Add the chicken (or shrimp) to the marinade and cover with plastic wrap. Allow to marinade for at least 2 hours or refrigerate overnight.
  • Cook vermicelli according to package directions and then rinse under cold water and drain.
  • Peel carrots and then either shred or julienne them.
  • Arrange noodles on a plate and top with the lettuce, carrots and bean sprouts.
  • Heat a pan over high heat and add a teaspoon of oil. Heat until almost smoking hot! Add the chicken in batches and quickly sear for about 1 to 2 minutes, until golden brown on both sides. Place chicken on top of noodles and salad and sprinkle with cilantro.

Nutrition Facts : Calories 1006.6, Fat 22.1, SaturatedFat 5.3, Cholesterol 109, Sodium 1267.6, Carbohydrate 138.1, Fiber 8.3, Sugar 8.6, Protein 60.4

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

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From pinterest.com
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BAKED CHICKEN SATAY - THERESCIPES.INFO
Thai Chicken Satay - Simple Baked Recipe - Dishes Delish tip dishesdelish.com. Massage chicken and marinade together by gently squeezing the bag, then place the bag in the refrigerator for 30 minutes to an hour. (B) Step four Preheat the oven to 350 degrees Fahrenheit and line a jelly roll pan with foil. Step five Take each skewer and drive the ...
From therecipes.info
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CHICKEN SATAY NOODLE SALAD - THINGS WE MAKE
2012-07-22 George joined in and made his favourite gyoza dipping sauce as a salad dressing. I tossed the chicken pieces in the satay sauce, sat it on top of the noodles and salad, then sprinkled on some sesame seeds and chilli flakes. The rest of the satay got served alongside for dipping. The technical bit: To poach the chicken
From thingswemake.co.uk
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Top Asked Questions

How to cook satay chicken noodles?
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.
How do you cook chicken salad with noodles?
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. 1. I used Fantastic Fresh Singapore Noodles, but you can use any noodles you want.
What is the best way to eat chicken satay?
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. Mix dressing ingredients in a bowl until smooth. Prepare noodles according to packet instructions.
Is chicken satay noodle salad low in calories?
This vibrant crunchy salad is low in calories and ready in an hour Try this chicken satay noodle salad, then check our more of our chicken salad recipes such as our bang bang chicken salad. Heat the oven to 220C/fan 200C/gas 7.

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