Ingredients
- Satay Dressing - Canola Oil
- Satay Dressing - small garlic clove grated.
- Satay Dressing - 1 tbsp Red curry paste
- Satay Dressing - 1/4 cup Peanut butter
- Satay Dressing - 125ml Coconut milk
- Satay Dressing - 1/2 cup low fat Chicken stock
- Satay Dressing - 1 tbsp Apple cider vinegar
- Satay Dressing - 4 tsp white sugar
- Satay Dressing - 1 tsp Fish sauce
- Satay Dressing - 1/4 tsp Dark soy sauce
- Satay Dressing - 1/4 tsp cooking salt
- Satay Dressing - 1/4 cup water
- 40g Bean sprouts
- 1 Green onion sliced diagonally
- 3 Baby cucumbers sliced diagonally
- 100g baby spinach
- 1 cup fresh pineapple pieces
- Lime Wedges to serve
- 160g fresh wheat noodles
- 1/2 tsp sesame oil
- 1/2 tsp light soy sauce
Method
- Heat the oil in a small saucepan over low heat. Cook the garlic and curry paste for two minutes until fragrant. Whisk in remaining satay ingredients and simmer gently on low for 10 mins on low until it reduces to a maple syrupy consistency. Pour dressing into a measuring cup and allow to cook to lukewarm.(thinner than honey thicker than water). Pour the dressing into a measuring jug, you should have around 1 cup (250ml). Cover with plastic wrap and allow to cook to lukewarm. It should thicken to a honey consistency.
- Cook noodles following packet directions. Drain, rinse under cold water and shake well to remove excess water. Leave to drain for a few minutes and then drizzle with sesame oil and soy sauce and toss. set aside for at least 20 minutes to cool to room temperature.
- Put the salad leaves, pineapple, bean sprouts green onion and cucumber in a bowl. Toss. Divide the salad between two bowls. Place the noodles on one side and then top with sliced poached chicken. Spoon a 1/3 cup of satay dressing over the salad and sprinkle with peanuts
- From RecipeTin Eats Dinner by Nagi Maehashi
- To eat jumble it all up in the bowl so the dressing gets through everything.
Product used in recipe
- Valcom - Valcom Curry Paste Red
- Valcom - Valcom Coconut Milk 165Ml
