
Satay Chicken Noodle Bowl
1
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #29125
February 27, 2018
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Vegetables, Carrot, Cucumber, Asian, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Kosher, No Eggs, Non-Dairy, Boneless Pieces more
"From Australian B.H.&G. Diabetic Living July/August '17."
Original recipe yields 1 serving
Ingredients
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- FOR SATAY SAUCE
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Nutritional
- Serving Size: 1 (397.5 g)
- Calories 665.8
- Total Fat - 13.3 g
- Saturated Fat - 3 g
- Cholesterol - 106.3 mg
- Sodium - 1486.9 mg
- Total Carbohydrate - 85.9 g
- Dietary Fiber - 6.5 g
- Sugars - 8.5 g
- Protein - 48.8 g
- Calcium - 93.7 mg
- Iron - 3.2 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.2 mg
Step 1
Preheat a chargrill pan on medium high heat.
Step 2
Spray both sides of the chicken with cooking spray and place on the chargrill pan and immediately reduce heat to medium and cook for 4 minutes each side, then transfer to a plate and loosely cover with foil to keep warm.
Step 3
To maked satay sauce, put the peanut butter, lemon juice, sweet chilli sauce and soy sauce in a small saucepan and cook, whisking continuously over medium heat, until the sauce is well combined and a nice smooth consistency.
Step 4
Meanwhile cook noodles in a saucepan of boiling water for 2 minutes and drain well and place in a serving bowl.
Step 5
Combine cucumber, carrot, sprouts and coriander and add to the bowl.
Step 6
Diagonally slice chicken and arrange on top and then spoon over satay sauce and serve immediately.
Tips & Variations
No special items needed.