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Photo of Chicken satay noodle salad by WW

Chicken satay noodle salad

3 - 8
PersonalPoints™ per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
The punchy peanut satay dressing is big on flavour and adds a delicious twist to the crunchy veg, chicken and noodles.

Ingredients

100% Buckwheat Soba Noodles, Dry

125 g

Chicken breast, skinless, grilled

300 g, torn

Red pepper(s)

1 medium, deseeded and sliced

Carrots, raw

2 medium, peeled and ribboned

Mange-tout

120 g

Spinach

50 g

Reduced Fat Peanut Butter

30 g

Soy Sauce

1 tablespoons

Rice Wine Vinegar

1 tablespoons

Lime Juice, Fresh

20 ml

Sweet Chilli Sauce

1 tablespoons

Sesame Oil

1 teaspoons

Instructions

  1. 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.
  2. Put the noodles into a bowl and add the torn chicken breast and the vegetables.
  3. 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.

Notes

Soba noodles are made from buckwheat, which is gluten free, but some do contain wheat flour. Check the label.

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