Chicken Satay Noodle Salad

Ingredients

• 3 garlic cloves, minced
• 10g ginger purée
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• Seasoning sachet from the noodle pack
• 2 chicken breasts, diced

Method

1. 1Mix the marinade ingredients together then add the chicken. Cover and marinate in the fridge for at least 2 hours, preferably overnight.
2. 2Thread the chicken onto 4 skewers. Heat a griddle pan over a high heat and brush with oil. Add the skewers, turn the heat down to medium and cook for 8–10 minutes, turning halfway, until charred and cooked through.

Ingredients

• 3 tbsp smooth peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 2 tsp soft brown sugar
• 1 tsp ginger purée

Method

1. 1Combine all the ingredients and mix until smooth. Add water 1 tbsp at a time until you reach your desired consistency.

Ingredients

• 1 large carrot, peeled and grated
• 100g red cabbage, shredded
• 2 spring onions, finely sliced
• 80g sugar snap peas
• 1 small red pepper, thinly sliced
• 1 small yellow pepper, thinly sliced
• 2 tsp flaked sea salt
• 1 pack noodles
• To serve: 1 spring onion, a handful of chopped roasted peanuts and coriander leaves

Method

1. 1Combine the vegetables in a bowl, sprinkle over the salt and massage it in with your hands until they start to soften.
2. 2Cook and season the noodles as per the pack instructions, then mix into the salad.
3. 3Serve with the chicken skewers and a drizzle of peanut sauce. Garnish with peanuts, spring onion and coriander.