Cold Satay Noodles Food

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

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 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.

SATAY CHICKEN NOODLE SALAD

Steps:

• Mix dressing ingredients in a bowl until smooth.
• Prepare noodles according to packet instructions.
• Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
• Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
• Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
• Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

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.

STIR FRIED NOODLES WITH PEANUT SAUCE

Steps:

• Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.
• Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.
• Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.
• Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.
• Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.
• Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.
• Serve immediately, garnished with coriander and peanuts.

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.

SATAY NOODLE SOUP

Steps:

• Mix together the soy, peanut butter, lime zest and juice, then set aside. Heat the oil in a pan over a medium heat, add ½ the spring onions, ½ the chilli, the garlic and a pinch of salt, and cook for 3 mins.
• Pour in 450ml water, bring to the boil, then crumble in the coconut. Stir to dissolve, then spoon in the peanut butter mixture. Mix well, drop in the noodles and ½ the carrot ribbons, and cook for 5 mins. Season to taste, spoon into a bowl and top with the remaining spring onion, chilli and carrot ribbons. Drizzle over extra sesame oil or soy.