Satay Chicken Kebabs with Noodle Salad

(10)

Ingredients:

Tegel Satay Kebabs - 8pc
  • 280g dried round egg noodles
  • 2 teaspoons sesame oil
  • 2 carrots, grated
  • 4 spring onions, finely sliced
  • 1 red capsicum, diced
  • 2 stalks celery, finely sliced
  • 1 cup chopped telegraph cucumber (approx 1.5cm chunks)
  • 1/3 cup roasted salted peanuts
  • 1 tablespoon chopped mint
  • 2 tablespoons chopped basil
  • 1/4 cup coriander leaves
  • 8 Tegel Classic Satay Kebabs

 

Dressing:

  • 1/4 cup neutral flavoured oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely grated lime zest
  • 1 small chilli, seeds removed and finely chopped (optional)
  • 1 teaspoon sugar

 

Method:

  1. Cook the noodles in a large saucepan of boiling water, according to packet instructions.
  2. Once cooked, drain the noodles well and drizzle with the sesame oil. Toss well.
  3. Combine the noodles with remaining salad ingredients in a large bowl or platter and toss to combine.
  4. Mix the dressing ingredients together in a small bowl.  Drizzle over the salad and toss again.
  5. Cook the kebabs on a barbecue or frying pan until well coloured and cooked through.
  6.  Serve the noodle salad in bowls topped with kebabs.

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