Protein-Packed Double Shredded Satay Chicken Noodles
with Lime-Peanut Dressing and Fresh Edamame
- Cereals containing gluten
- Wheat
- Peanut
- Soya
- Cashew nuts
- Nuts
- May contain traces of allergens
Also spelled as 'sate' in Indonesia, satay typically consists of skewered meat served with peanut sauce. Here, we're turning the classic dish into a salad that's vibrant with veg and dressed in umami peanut sauce.
Ingredients
8 unit(s)
British Chicken Thighs
1 sachet(s)
Indonesian Style Spice Mix
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Lime
1 unit(s)
Garlic Clove
30 grams
Peanut Butter
(Contains: Peanut May contain traces of: Cashew nuts, Nuts)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
15 grams
Ginger Puree
32 grams
Sweet Chilli Sauce
80 grams
Fresh Edamame Beans
(Contains: Soya)
120 grams
Sliced Carrot and Cabbage Mix
Not included in your delivery
1 tbsp
Water for the Dressing
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Lay the chicken thighs on a baking tray, drizzle with oil, sprinkle over the Indonesian style spice mix and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
c) Rub the spice mix all over the chicken thighs to coat.
a) When the oven is hot, roast the chicken on the middle shelf until browned and cooked through, 12-14 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
b) While the chicken is baking, boil a full kettle for the noodles.
a) Pop the udon noodles into a large heatproof bowl.
b) Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently separate with a fork.
c) Drain in a colander, rinse with cold water and set aside for later.
a) Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press).
b) In the (now empty) bowl, combine the peanut butter, soy sauce, ginger puree, sweet chilli sauce, a pinch of lime zest and a good squeeze of lime. Season with salt and pepper.
c) Add in the water for the dressing (see pantry for amount) and mix well.
d) Add in the edamame, cooked udon noodles and sliced carrot and cabbage mix. Toss to coat in the peanutty dressing.
a) Once the chicken is cooked, use 2 forks to gently pull the chicken apart on the tray. TIP: Thinly slice the chicken if you'd find it easier.
b) Once the chicken is shredded, add the grated garlic and drizzle over the honey (see pantry for amount). Mix until combined.
c) Add the shredded chicken to the udon bowl and toss to coat everything in the dressing.
d) Taste and season with salt, pepper and more lime juice if you feel it needs it.
a) Share your protein-packed udon between serving bowls.
b) Sprinkle any remaining lime zest and serve with any remaining lime wedges for squeezing over.
