Name: Satay chicken noodle salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 200g vermicelli noodles; 2 Lebanese cucumbers, thinly sliced into ribbons; 1 bunch radish, thinly sliced; 1 baby gem lettuce, leaves separated and chopped; 1 barbecue chicken, cut into small pieces; crispy fried shallots, to serve; ¼ cup (35g) salted peanuts, chopped, to serve; 1 cup loosely packed mint leaves, to serve; lime wedges, to serve; DRESSING; ½ cup (140g) smooth peanut butter; 2 tablespoons sweet chilli sauce; ½ teaspoon chilli flakes (optional); ½ cup (125ml) coconut milk; 3 teaspoons kecap manis; 2 tablespoons lime juice

Satay chicken noodle salad

Transform a barbecue chicken into a delicious 15-minute dinner.

Skip to Recipe

Serves 4

Prep

10M

Cook

Total

15M

Turn a store-bought barbecue chicken into these speedy satay chicken noodles, perfect for balmy evenings. It’s quick and easy with a creamy peanut dressing, crispy shallots and fresh mint.

Ingredients

200g vermicelli noodles

2 Lebanese cucumbers, thinly sliced into ribbons

1 bunch radish, thinly sliced

1 baby gem lettuce, leaves separated and chopped

1 barbecue chicken, cut into small pieces

crispy fried shallots, to serve

¼ cup (35g) salted peanuts, chopped, to serve

1 cup loosely packed mint leaves, to serve

lime wedges, to serve

DRESSING

½ cup (140g) smooth peanut butter

2 tablespoons sweet chilli sauce

½ teaspoon chilli flakes (optional)

½ cup (125ml) coconut milk

3 teaspoons kecap manis

2 tablespoons lime juice

Method

Place vermicelli noodles in a heatproof bowl. Pour over boiling water and set aside for 5 minutes to hydrate. Drain and rinse in cold water.

DRESSING Meanwhile, combine peanut butter, sweet chilli sauce, chilli flakes, coconut milk, kecap manis, lime juice and ¼ cup (60ml) water in a small bowl and whisk to combine. Season.

Divide noodles among bowls, spoon over 1 tablespoon of the Dressing. Top with cucumber, radish, lettuce and chicken.

Serve chicken noodle salad topped with shallots, peanuts, mint leaves and remaining Dressing.

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Recipe developer Jessica Brook

Jessica’s career spans every corner of the food world - from professionally-trained chef to recipe writer, food editor, stylist, and consultant. She is an expert at crafting food stories and writing recipes. Jessica brings a unique blend of cultural curiosity, refined skill, and personal style to every dish she creates.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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