Satay Chicken Noodles
June 14, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (650.4 g)
- Calories 1238.6
- Total Fat - 81.7 g
- Saturated Fat - 60 g
- Cholesterol - 105.2 mg
- Sodium - 15243 mg
- Total Carbohydrate - 112.7 g
- Dietary Fiber - 9.4 g
- Sugars - 14.7 g
- Protein - 22.8 g
- Calcium - 129 mg
- Iron - 5.5 mg
- Vitamin C - 65.6 mg
- Thiamin - 0.2 mg
To make marinade, place lemongrass and garlic in a mortar and pound with a pestle until a paste forms and then transfer to a large bowl and stir in fish sauce, oil and turmeric.
Add chicken and turn to coat and then cover and place in fridge for at least 10 minutes to marinate.
Preheat oven to 200C/180C fan forced.
Line a baking tray with foil and place chicken on prepared tray and bake for 15 minutes or until almost cooked.
Turn oven grill/broil to high and grill/broil for 10 minutes or until golden and cooked through.
Meanwhile, cook rice vermicelli in boiling water for 2 minutes or until tender and drain and refresh under cold running water until cool and then drain and divide among serving bowls.
To make satay dressing, place peanuts in a frying pan over medium-high heat and cook, stirring, for 3-5 minutes or until golden and then transfer to a mortar and pound with a pestle until finely ground.
Heat oil in a saucepan over medium heat and add curry paste and cook for 1 minute or until aromatic and then stir through coconut milk and now add peanuts, peanut butter, sugar and fish sauce and simmer for about 1 minute and season to taste with more fish sauce and sugar, if desired.
Slice chicken and place on top of vermicelli with cucumber and drizzle with satay dressing and top with extra peanuts, coriander and basil, if using.
Tips & Variations
No special items needed.