Ingredients
- 1 tablespoon peanut butter (no-added-salt)
- 2 teaspoon low-sodium soy salt (or gluten-free soy sauce)
- 2 teaspoon sweet chilli sauce (or gluten-free sweet chilli sauce)
- 1 tablespoon lime juice, freshy squeezed
- 30 grams dried noodles (1/2 square dried instant noodles or gluten-free noodles)
- Celery stick (1/2 stick, finely chopped)
- 1/2 carrot, finely chopped
- 1/3 cup coriander leaves
- 125 grams chicken tenderloins (3 trimmed of fat and sinew remove)
- Cooking spray
How to Make
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Step 1: Put peanut butter, soy sauce, sweet chilli sauce and lime juice in a small bowl and whisk to combine and set aside.
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Step 2: Cook noodles in a small saucepan of boiling water for 2 minutes or until tender and drain well and transfer to a medium bowl.
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Step 3: Add the celery, carrot and coriander to noodles and add 1 tablespoon of peanut mixture and toss to combine and then set aside.
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Step 4: Preheat a chargrill plate on medium-high.
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Step 5: Thread 1 tenderloin onto 1 small bamboo skewer (see tip at end of prep steps) and repeat with remaining chicken to make 3 skewers and spry with cooking spray and then add to the chargrill and cook for 2 minutes each side or until cooked through.
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Step 6: Transfer noodle salad to a serving plate and top with chicken skewers and drizzle over remaining peanut mixture.
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Step 7: TIP soak bamboo skewers in cold water for 30 minutes before using to prevent burning. You can replace the chicken with 125 grams lean rump steak strips and use parsley instead of coriander.
We hope you enjoy this recipe!
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