First post here in a while! Just wanted to share this prep I just finished.
If you are after a low effort meal prep with little to no cooking involved this satay chicken noodle salad is a must.
Recipe is loosely based on a recipe from Chef Jack Ovens but made a couple of changes as I didn’t feel like doing a whole heap of prep either. Will post details in the comments.
by luketehguitarguy
3 Comments
That looks delicious. Well done!
Ingredients:
Salad:
1 large rotisserie chicken
300g each of red and green cabbage shredded
2 carrots matchstick cut
20g each mint and coriander
Satay sauce:
1/4 cup smooth peanut butter
2 tbsp light soy sauce
2 tsp sesame oil
2 tsp honey
Zest from 1/2 a lime
1 clove of minced garlic
2 tsp sriracha
Salt and ground white pepper to taste
Dressing (nuoc cham)
1/3 cup fish sauce
1/2 cup water
50g brown sugar
2 garlic cloves crushed
6 lime leaves
Will also need some vermicelli noodles I used about 150g worth as my serving size was smaller than the reference recipe I used
Method:
Put all ingredients for dressing in a pot, mix together and bring to a boil. Once boiled set aside to cool down
Chop up cabbage and carrot, mix in a bowl with coriander and mint (for this one I just used 2 packets of Asian salad mix from the supermarket as I didn’t feel like doing much more prep)
Tear all the meat from the chicken and shred it up into smaller pieces
Combine satay sauce ingredients together and mix or blend. Add water to thin it out a bit if needed.
Add 4-5 tbsp of satay sauce to chicken and mix. Once mixed add to the salad and mix again.
Cook vermicelli noodles as per packet instructions and once cooked strain and run under cold water to stop them from cooking further.
Serve up with noodles first, drizzle over some o f the remaining satay sauce, add the salad on top, slice a lime into wedges and place in dish and portion out the dressing.