Chicken Satay Noodle Salad

What you need

Ingredients

Measured for 4 servings.

• 600 gChicken Breast, raw
• 240 gRice Noodles, dry
• 280 gCabbage
• 160 gCarrot
• 200 gCucumber
• 60 gPeanut Butter
• 45 gSoy sauce
• 40 gLime Juice
• 8 gsesame oil

Make it

Method

1. 01

   Weigh and prepare all ingredients for Chicken Satay Noodle Salad: 600 g Chicken Breast, raw, 240 g Rice Noodles, dry, 280 g Cabbage, 160 g Carrot, 200 g Cucumber, 60 g Peanut Butter, 45 g Soy Sauce, 40 g Lime Juice, 8 g Sesame Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Cook the components in the order dictated by their cooking time, keeping wet and dry elements separate until they are ready to combine.

3. 03

   Use moderate heat for delicate ingredients and higher heat only where browning is desired.

4. 04

   Finish by balancing acidity, seasoning and texture before portioning.

5. 05

   Check the thickest piece with a clean instant-read thermometer; poultry must reach 74°C before it leaves the pan.

6. 06

   Divide the finished dish into 4 equal servings, ideally by finished weight. The full preparation is designed for about 35 minutes, with approximately 20 minutes of preparation and 15 minutes of active cooking or baking.

7. 07

   Serve while the intended hot/cold contrast and texture are at their best. Cool leftovers promptly in shallow covered containers and refrigerate; reheat only components that are meant to be served hot.