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Speedy Chicken Satay Style Noodle Salad
Speedy Chicken Satay Style Noodle Salad

Speedy Chicken Satay Style Noodle Salad

Serves 2 | with Cucumber Ribbons, Fresh Chilli and Coriander

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Sweet satay style sauce, chilli chicken and soft noodles balance one another perfectly in this speedy and delicious cold noodle salad.

Allergens:
Egg
•Cereals containing gluten
•Peanut
•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total10 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1 pack(s)

Cooked British Chicken Slices

64 grams

Sweet Chilli Sauce

1 unit(s)

Red Chilli

1 bunch(es)

Coriander

1 unit(s)

Baby Cucumber

60 grams

Peanut Butter

(Contains: Peanut May contain traces of: Nuts)

25 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

120 grams

Coleslaw Mix

Not included in your delivery

4 tbsp

Hot Water

Nutritional information

Energy (kJ)2639 kJ
Energy (kcal)631 kcal
Fat20.1 g
of which saturates4 g
Carbohydrate73.2 g
of which sugars20.9 g
Dietary Fibre7.3 g
Protein40.1 g
Salt4.7 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Medium Saucepan
•Kettle
•Bowl
•Peeler

Instructions

Cook the Noodles
1

a) Boil a full kettle.

b) Pour the boiled water into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together.

c) Once cooked, drain the noodles in a sieve and run under cold water to stop them from sticking together and to cool them down, 1-2 mins. Set aside for now.

Get Prepped
2

a) While the noodles chill, pop the cooked chicken slices into a medium bowl. Add one quarter of the sweet chilli sauce, season with salt and pepper and toss to coat the chicken. Leave to marinate for now.

b) Thinly slice the chilli.

c) Roughly chop the coriander (stalks and all).

d) Trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

Make the Satay Style Sauce
3

a) In a large bowl, combine the peanut butter, soy sauce, remaining sweet chilli sauce and the hot water (see pantry for amount).

b) Add the coleslaw mix, cucumber ribbons, cooled noodles, three quarters of the coriander and three quarters of the red chilli to the bowl of satay style sauce. Toss to coat.

c) Divide the noodle salad between 2 serving bowls and top with the sliced chilli chicken. Sprinkle over the remaining red chilli and coriander to finish.

Enjoy!

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