chicken, noodles, satay sauce

Satay chicken noodle salad is one of the first recipes I created when I started sharing my recipes. I published it on the Thermomix recipe community in 2013 and it is still my most popular recipe on there. The salad does not need to be made in the Thermomix but being able to set the chicken to steam and focus on the other ingredients does have its benefits.
As my kids have become more adventurous with their food this has made a come back on our dinner rotations. Sweet with a hit of peanut butter, umami flavours from the soy sauce and tang from the lime – what is not to love about this salad!
This recipe serves six (yay for left overs) and takes 40 minutes if steaming the chicken but can be ready in under 30 minutes if using the stove or BBQ to cook chicken.

Salad dressing

• 2 teaspoons ginger (15g)
• 1 teaspoon garlic (5g)
• 4 Tablespoons gluten free soy sauce (50g)
• 3 Tablespoons rice wine vinegar (40g)
• 1/2 teaspoon sesame oil (5g)
•  2 teaspoon castor sugar (10g)
•  2 Tablespoons peanut paste (45g)
• Juice of 1 lime

 Salad

• 700g chicken breasts (approx 2 cut into cubes)
• 440 g Ramen or soba noodles (to keep gluten free use rice based noodles)
• 1 Whole red capsicum diced
• 1 handful chopped coriander
• 1 handful chopped mint
• 100g shredded iceberg lettuce
• 50g bean sprouts
• 100g shredded carrot
• 1 Tablespoon diced cashews or unsalted peanuts

Directions:

Salad Dressing

1. Add all ingredients to glass jar and shake until combined.

Salad

1. Cook chicken using preferred method (bbq or stove top). Place in food processor to shred chicken or use fork.
2. Heat noodles in boiling water for 3 minutes until cooked.
3. Add all ingredients to large bowl, including dressing. Mix until combined and serve.

Thermomix Directions:

Salad dressing

1. Place peeled ginger and garlic into TM bowl and mix for 3seconds, speed 7. Scrape down bowl and mix for another 3 seconds or until all ginger and garlic is finely chopped.
2. Add all other dressing ingredients and mix for 20 seconds speed 7.

Salad

1. Place diced chicken into varoma dish and tray. Add 1.5 litres into TM bowl. Cook for 15-20 minutes, varoma speed 2.
2. While the chicken is cooking prepare other salad ingredients and place into large bowl.
3. Once chicken is cooked put to the side to cool. Add noodles into the remaining hot water. Cook for 3 minutes, reverse soft speed, 100 degrees.
4. Drain and rinse noodles. Add to other salad ingredients.
5. Place cooked chicken breast into TM bowl and shred on reverse speed 4 for 4 seconds. Add to salad bowl.
6. Pour dressing over salad and serve.
7. Enjoy!

Check out other Messy Benches salad recipes for more summer dinner ideas.