Chicken satay-style noodle salad

Name: Chicken satay-style noodle salad
Total time: 20 min
Yield: 4
Ingredients: 1 x 220 g tin of pineapple rings in juice; 200 g vermicelli rice noodles; 1 x 320 g pack of stir-fry veg; 1 clove of garlic; 1 fresh red chilli; 2 limes; 2 tablespoons teriyaki sauce; 2 tablespoons crunchy peanut butter; 4 free-range chicken thighs skin off, bone out; 1 bunch of fresh coriander (30g); 1 bunch of fresh mint (30g); 1 teaspoon sesame oil; 2 teaspoons sesame seeds

Grilled pineapple, fresh herbs & sesame

“A fresh and zingy midweek meal, with a few shortcuts and cheats thrown in to help you out. You’ve got beautifully juicy chicken, crunchy veg and a sweet and sour hit from the grilled pineapple – seriously good! ”

Serves 4

Cooks In20 minutes

DifficultyNot too tricky

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Nutrition per serving

Calories 534 27%
Fat 18.3g 26%
Saturates 4.3g 22%
Sugars 12.8g 14%
Salt 1.56g 26%
Protein 26.9g 54%
Carbs 62.9g 24%
Fibre 6.5g -

Of an adult's reference intake

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Ingredients

1 x 220 g tin of pineapple rings in juice
200 g vermicelli rice noodles
1 x 320 g pack of stir-fry veg
1 clove of garlic
1 fresh red chilli
2 limes
2 tablespoons teriyaki sauce
2 tablespoons crunchy peanut butter
4 free-range chicken thighs , skin off, bone out
1 bunch of fresh coriander , (30g)
1 bunch of fresh mint , (30g)
1 teaspoon sesame oil
2 teaspoons sesame seeds

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Method

Place a griddle pan on a medium heat to warm up. Drain 1 x 220g of pineapple rings, reserving the juice.
Put 200g of vermicelli rice noodles into a large heatproof bowl, tip over 1 x 320g bag of stir-fry veg and cover with boiling kettle water. Leave to sit for 5 minutes, then drain.
Peel and finely grate 1 clove of garlic, ½ a red chilli (deseed if you like) and the zest from 2 limes onto a platter. Add 2 tablespoons of teriyaki sauce, 2 tablespoons of crunchy peanut butter and the reserved pineapple juice, then squeeze over the juice from the zested limes. Mix well to combine (it’ll take a little while to come together).
Place the pineapple rings on the griddle until golden and bar-marked on both sides, then remove to a board.
Spoon a third of the peanut dressing over 4 chicken thighs and toss to coat, then griddle for 4 minutes on each side, or until dark, gnarly and cooked through.
Roughly chop the pineapple rings and add to the platter. Finely slice 1 bunch of fresh coriander (30g) and pick and finely slice 1 bunch of fresh mint (30g), then add to the platter, reserving a small handful for garnish. Add the drained veg and noodles, and toss everything together.
Slice the chicken 1cm-thick, drizzle with 1 teaspoon of sesame oil and 2 teaspoons of sesame seeds, season, then toss to coat.
Toss the chicken with the noodles, scatter over the reserved herbs and finely slice and sprinkle over ½ a fresh red chilli.

Tips

EASY SWAPS
If you're out of pineapple or not a fan, try using tinned peaches, or simply replace the pineapple juice with freshly squeezed orange juice.

GO VEGGIE
You can replace the chicken with a firm tofu – marinate it in the same way, then simply griddle for just for a few moments on each side.