Peanut Noodle Salad with Chicken
This can be described as a Vietnamese salad crossed with chicken satay…meet the healthy chicken & peanut noodle salad! The lime, chilli & mint bring out the Vietnamese flavours and peanut & coconut milk are the quintessential taste of satay.
The people have voted this is what everyone on instagram voted for this week & for those following a gluten free diet…you’re going to love it!
The dressing is oh so good and can be used over chicken satay skewers or stir-fry sauce. Hands down beats any sauce from a jar.
Why it’s good for you
It’s got all the components of what you need for a nutritious meal; vegetables, lean protein, fibre, good fats…check, check, check & check.
It’s loaded with vegetables & you can mix it up with whatever vegetables you have or you prefer (carrot would also be tasty!), I recommend the capsicum, snow peas & cucumber for crunch & taste really good back with the dressing.
It has the good fats from peanuts…which did you know are actually a legume?!
This is really easy to make ahead of time and can enjoy warm or cold!
Notes
Vegetarian or Vegan: Swap chicken for tofu
Not Coeliac? Swap egg for rice noodles and soy sauce for tamari
Low FODMAP: Swap garlic clove for garlic infused extra virgin olive oil & snow peas for carrots
For a time saver, swap chicken thigh for mince or a bbq chicken. I just like to flavour & juiciness from chicken thighs and use supermarket pre-chopped vegetable mix such as coleslaw…all about convenience!
Choose a peanut butter which is as close as possible to 100% peanut butter, food companies are pros at adding in unnecessary nasties such as added sugar & oils
If you don’t like spicy food, leave out the chilli or remove the seeds to take away some of the heat
If you make this Chicken & Peanut Noodle Salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always respond. And, of course, don’t forget to tag me in your photos on instagram, seeing a photo of the recipes you have made is my fave & inspires me to make more!
Chicken & Peanut Noodle Salad
Ingredients
- 1 Lebanese Cucumber
- 1 Red Capsicum
- 150g Snow Peas
- 125g Rice Noodles
- 3 Skinless Chicken Thighs
- 1/4 cup Unsalted Peanuts
- 1 Red Chilli (sliced)
- Small bunch of Coriander & Mint
- 1 clove Garlic (finely grated)
- 2-3 cm Thumb of Ginger (peeled & finely grated)
- 1/4 cup Peanut Butter
- Juice from 1 Lime
- 2 Tbsp Tamari/salt reduced Soy Sauce
- 1 tsp Brown Sugar
- 4 Tbsp Lite Coconut Milk
Instructions
- Combine all ingredients for dressing in the bowl and stir until mixed through
- Cut the cucumber into half moons, finely slice the capsicum & slice the snow peas on an angle
- Toast the peanuts in a fry pan until they start to change colour, set aside in a small bowl
- Season the chicken & cook in a frypan drizzled with extra virgin olive oil until cooked through (~10 mins)
- Prepare the noodles according to the instructions on the packet
- When the chicken is almost cooked, pour over the dressing and allow to heat through
- Set the chicken aside & while you assemble the meal
- if you're having it warm, add the capsicum, snow peas & noodles to the pan and coat with the dressing
- Slice the chicken into strips. In a bowl, combine noodles, vegetables, herbs, chilli, chicken, top with peanuts, mix through dressing and enjoy!
Notes:
Refer to notes above for low FODMAP swaps
Nutrition Per Serve
Calories
520Fat (grams)
23.9Sat. Fat (grams)
5.3Carbs (grams)
36.4Fiber (grams)
5.7Sugar (grams)
8.1Protein (grams)
35.8Sodium (milligrams)
651Nutrition is per serve of Noodle Salad and Dressing
