Cold Chicken Satay Noodles Food

CHICKEN SATAY NOODLES

Steps:

• Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.

COLD CHICKEN SATAY NOODLES

Steps:

• Bring a large pot of water to a boil
• Once boiling, salt water liberally, then drop pasta in and cook to al dente
• Run cooked pasta under cold water to cool
• Drain well and reserve
• While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl
• While whisking continuously, pour the oil in a steady stream to complete the dressing
• Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well
• Place noodles in shallow bowls and top with chicken and cilantro or parsley
• Once they're combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce

COLD CHICKEN SATAY NOODLES

Steps:

• Bring a large pot of water to a boil. Once boiling, salt the water liberally, then drop in the pasta and cook to al dente. Run the cooked pasta under cold water to cool. Drain well and reserve.While the water is coming to a boil and the pasta is cooking, whisk together the softened peanut butter, honey and warm water in a large bowl. Once they're combined, whisk in the Tamari, garlic, lime juice and zest and hot sauce. While whisking continuously, pour in the oil in a steady stream to complete the dressing.Add the noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place the noodles in shallow bowls and top with the chicken and cilantro or parsley. This is one of many "Yum-o!" recipes - it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

COLD SATAY NOODLES

Steps:

• Cook Pasta in salted water, (1 teaspoon per quart/litre) for 8 minutes, stirring occasionally then drain.
• While pasta is cooking, combine all ingredients (except 1/2 of the Green Onions) over medium/low heat & whisk until just combined.
• Test for Heat & add Chili's if you like (I usually add 2 Thai Chili's).
• When noodles are drained, add to Sauce, mix well, serve on platter or bowl with remaining Green Onions on top.

THAI SATAY NOODLES

Steps:

• In a bowl mix the peanut butter, chilli sauce, coconut milk, vegetable stock and soy sauce to make a smooth sauce. (this can be kept in a container for up to 3 days)
• Heat the oil in a wok and stir fry the broccoli, red pepper, baby corn and ginger for 3 minutes Add the mange tout and garlic and cook for a further 2 minutes Pour over the satay sauce and bring to the boil.
• Drain the noodles or remove from pack and add to the wok. Stir fry over a high heat for a couple of minutes.
• Serve with the basil leaves and peanuts sprinkled over.

CHICKEN SATAY NOODLE SALAD

Steps:

• Bring a large pot of water to boil, salt it and add the pasta cooking until al dente. Drain and rinse under cold water, setting aside.
• While the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water.
• Whisk in the tamari, lime juice, hot pepper sauce, and garlic.
• Pour in the oil in a steady stream, whisking to combine.
• Add the reserved noodles and toss to coat.
• Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.