Chicken satay noodle salad
The punchy peanut satay dressing is big on flavour and adds a delicious twist to the crunchy veg, chicken and noodles.
100% Buckwheat Soba Noodles, Dry
Chicken breast, skinless, grilled
300 g, torn
1 medium, deseeded and sliced
2 medium, peeled and ribboned
Reduced Fat Peanut Butter
Rice Wine Vinegar
Lime Juice, Fresh
Sweet Chilli Sauce
- Bring a pan of water to the boil and cook the noodles for 3-4 minutes or until tender, then drain and run under cold water.
- Put the noodles into a bowl and add the torn chicken breast and the vegetables.
- To make the dressing, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, sweet chilli sauce and sesame oil until smooth. Pour the dressing over the noodles, chicken and veg, and mix until everything is combined.
Soba noodles are made from buckwheat, which is gluten free, but some do contain wheat flour. Check the label.