This dish was made with bits and bobs from my fridge. I had one wheel of rice noodles left, which isn’t enough for two people on its own, but other ingredients bulked it up for the salad. The chicken satay is adapted from a recipe found on Pinterest and the peanut dressing is my own concoction from my Rice Paper Summer Rolls post.

Chicken Satay:

• 2 tsp garlic and ginger paste or 1tsp of each
• 1 tsp Sriracha Sauce
• 1 Tb soya Sauce
• 1 tsp salt
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 red onion finely chopped
• 1/2 lemongrass stalk, finely chopped
• 1 Tb lemon juice
• 1 Tb sugar or substitute
• 1 Tb oil for cooking

Salad:

• Red cabbage, shredded
• green cabbage, shredded
• carrots, julienne
• cucumber, sliced
• spring onion, chopped
• bean sprouts
• coriander, chopped
• roasted peanuts
• rice noodles, cooked

Dressing:

• Peanut Dressing

1. Marinate chicken in all satay ingredients.
2. Heat a frying pan until smokey hot, add oil then add the chicken. Do not toss, allow to get charred and caramelized on one side then turn or toss over.
3. Once the chicken has cooked take off heat and assemble your bowls as you wish. Take all ingredients and place in a bowl as show in the picture.
4. Put chicken satay on the top, garnish with chopped peanuts, chopped coriander and spring onion and drizzle with peanut dressing.
5. You can also toss all the ingredients together in a bowl if you prefer.

Tips:

Use any other pasta or noodle  if you prefer. Some ideas – quinoa, shirataki noodles, egg noodles, rice vermicelli noodles etc.