15-Minute Satay Chicken Noodle Salad Using a BBQ Chook

Preparation & Cook Time: 15M

Serves 4

Pull apart a store-bought barbecue chicken, toss it through noodles with a creamy peanut dressing, then top with crispy shallots and fresh mint. Quick, fresh and made for warm evenings when you’d rather not cook.

Ingredients

200g vermicelli noodles

2 Lebanese cucumbers, thinly sliced into ribbons

1 bunch radish, thinly sliced

1 baby gem lettuce, leaves separated and chopped

1 barbecue chicken, cut into small pieces

crispy fried shallots, to serve

¼ cup (35g) salted peanuts, chopped, to serve

1 cup loosely packed mint leaves, to serve

Lime wedges, to serve

Dressing

½ cup (140g) smooth peanut butter

2 tablespoons sweet chilli sauce

½ teaspoon chilli flakes (optional)

½ cup (125ml) coconut milk

3 teaspoons kecap manis

2 tablespoons lime juice

Cooking Instructions

Recipe Inspiration: 15-Minute Satay Chicken Noodle Salad Using a BBQ Chook (Women’s Weekly Food)

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15-Minute Satay Chicken Noodle Salad Using a BBQ Chook

Ingredients

Cooking Instructions

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