Satay chicken with soba and cucumber noodle salad
Serves 4 | prep 50 mins | total time
Satay chicken with soba and cucumber noodle saladSubscribe to Sainsbury's magazine
Serves 4 | prep 50 mins | total time
Nutritional information (per serving)
- 21⁄2 tbsp groundnut or vegetable oil, plus extra for greasing
- 500g boneless skinless chicken thighs
- 2 tbsp runny honey
- juice of 1⁄2 lime, plus lime cheeks to serve
- 1 cucumber
- 125g dried soba noodles
- a large handful of mint, leaves only, roughly chopped, a few leaves reserved
- a handful of radishes, trimmed and cut into matchsticks
For the marinade
- 4 garlic cloves, roughly chopped
- 40g root ginger, peeled and chopped
- 2 lemongrass stems, outer leaves discarded, finely chopped
- 2 tbsp soy sauce
- 1 tbsp ground coriander
For the satay sauce
- 4 echalion shallots, finely chopped
- 2-3 red bird eye chillies, finely chopped (use as much or as little as you like, depending on how hot you like it)
- 100g peanut butter (crunchy or smooth)
- 200ml full-fat coconut milk (from a 400ml can)
- 1 tbsp soy sauce
- 2 tbsp tamarind paste
Marinate the chicken up to 1 day ahead, cover and chill. Or to serve cold, complete the recipe, ensuring the noodles are cold. Leave the cooked chicken and sauce to cool, then cover everything separately and chill.
- Blitz the marinade ingredients with 2 tablespoons of oil in a small food processor to a rough paste. Put in a bowl and season with black pepper. Cut the chicken into small even-sized chunks (about 6 pieces per thigh). Add the chicken to the marinade and mix thoroughly. Cover and chill for 30 minutes to marinate. Meanwhile, soak 12 wooden skewers in cold water for at least 20 minutes.
- Preheat a ridged griddle pan or frying pan and grease with oil. Shake off the excess marinade from the chicken (don't discard it) and thread the chicken on to skewers, about 4 pieces per skewer. Griddle the skewers for 10-12 minutes, turning regularly, until cooked through (this may need to be done in batches, ￼depending on the size of your pan). Put the chicken on a plate and drizzle with the honey while hot. Squeeze over the juice of 1⁄2 lime. Season. Cover with foil and keep warm.
- While the chicken is cooking, make the satay sauce: heat 1⁄2 tablepsoon oil in a small pan, add the shallots and sweat on a low heat for 5-6 minutes until soft. Add the chillies and reserved marinade from the chicken; fry for 2 minutes, then add the peanut butter, coconut milk, soy sauce, tamarind and 2 tablespoons of water. Simmer for 5 minutes, stirring now and again. Taste and add more soy or tamarind, if needed. Spiralize the cucumber into fine noodles and season with salt (or peel it into ribbons using a Y-shaped peeler, discarding the seedy middle).
Tip Buy the straightest cucumber you can find, as it will be much easier to spiralize.
- Cook the noodles in boiling water for 2-3 minutes until just tender. Drain and rinse briefly in cold water to stop the cooking (if you want to serve the salad cold, rinse until the noodles are completely cold). Toss with a spoonful of the sauce to stop the noodles sticking together. Add the chopped peanuts and chopped mint and gently mix together. Spoon some of the satay sauce onto each plate and top with the cucumber noodles, mounds of soba noodles, and a scattering of radish and whole mint leaves. Add the chicken skewers and serve with the extra satay sauce and lime cheeks on the side.
The cucumber ribbons add a refreshing crunch alongside the soba noodles and rich satay sauce in this salad. If you don't have a spiralizer, use a Y-shaped peeler to make long strips instead. You will need 12 wooden skewers for this recipe.