Noodle salad with warm satay dressing

Cooking Meat Noodle salad with warm satay dressing

Create this super easy, high in fibre noodle salad for when you need dinner on the table pronto.

Lables: Low fat Low kilojoule Low sodium Lower gi Fish free Shellfish free
  1. Spray a chargrill pan with oil. Heat over medium heat. Cook chicken for 5 minutes each side or until cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes. Thinly slice.
  2. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until tender. Using a fork, separate noodles. Drain.
  3. Place satay sauce, coconut cream and kecap manis in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until heated through.
  4. Place the chicken, noodles, capsicum, cucumber, tomato and beansprouts in a large bowl. Gently toss to combine. Divide noodle salad between bowls. Sprinkle with coriander and serve accompanied by lemon wedges and satay sauce mixture.

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ProChef premium extra virgin coconut oil spray
200g chicken breast fillet
450g packet fresh hokkien noodles
1/2 cup satay sauce
1/4 cup reduced-fat coconut cream
1 tbsp kecap manis
1 red capsicum, thinly sliced
1 Lebanese cucumber, thinly sliced
1 medium tomato, cut into thin wedges
1/2 cup beansprouts, trimmed
Fresh coriander leaves and lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Meat
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