Chicken Satay Salad

Serves 4


Ingredients:

200g rice stick noodles
4 cloves garlic, crushed
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp minced lemongrass
500g skinless chicken breast fillets, sliced
2 tbsp vegetable oil
3 carrots, peeled and julienned
1 cup (125g) fresh bean sprouts, rinsed
¼ cup (10g) fresh cilantro, chopped
1 bunch mizuna, leaves separated and trimmed
lime wedges for serving

For Satay Sauce:
1 cup (250ml) coconut milk
½ cup (155g) crunchy peanut butter
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp fresh ginger, peeled and grated
1 tbsp palm sugar or brown sugar
1 tsp red pepper flakes


Method:

• To make satay sauce, place coconut milk, peanut butter, fish and soy sauces, ginger, sugar and red pepper flakes in food processor. Process 10 seconds. Transfer to bowl and set aside.
• To make salad, cook noodles as directed on package. Drain and allow to cool. In glass or ceramic bowl, combine garlic, fish and soy sauces and lemongrass. Add chicken and turn to coat in marinade. Cover and allow to marinate in refrigerator for 1 hour. Drain.
• In frying pan over medium-high heat, warm oil. Add chicken and cook, stirring, until golden and tender, 4-5 minutes. Add satay sauce and toss.
• In bowl, combine carrots, bean sprouts, noodles and cilantro.
• To serve, arrange mizuna leaves on individual plates. Top with vegetable-noodle mixture. Spoon on chicken and sauce. Serve warm or chilled with lime wedges.