Hopefully the name of this dish didn’t throw you off!
If you’re a fan of satay-style meals you are going to love this idea.
By simply using some good quality (100% peanut) peanut butter you can make your very own Asian flavoured tasty meals at home in no time at all.
This delicious noodle dish uses a simple dressing (that could be adapted to any salad or stir fry) which packs a big punch in terms of crunch, flavour, colour and a healthy hit of protein.
If you’re not a fan of peanuts, or are allergic, use any type of nut butter such as almond, cashew or Brazil nut butter. These are available in the health food aisle at most supermarkets, or health food stores.
Nut butters fall into a similar category as nuts, brown rice and avocado in terms of being a healthy food that can be high in calories. You can read more about that here.
You can really mix up the flavours here – so just use whatever veggies you have on hand. As this is a ‘raw’ dish in terms of the vegetable content it’s best to avoid things like regular onion or eggplant which some people find taste much better cooked.
- 200g rice noodles
- 200g cooked chicken breast (you could use a BBQ chicken to save time)
- 1 red capsicum, cut into strips (or use a combination of red, green and yellow)
- 1 large carrot, peeled and cut into matchsticks
- 2 celery sticks, cut into chunks
- Big handful of baby spinach or shredded bok choy
- 3 green onions, finely chopped
- Big handful of bean sprouts (optional)
- Handful of fresh coriander, to serve
- 3 tbsp (100% peanut) peanut butter
- 2 tbsp soy sauce
- Juice of one lime
- 1 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp finely chopped fresh ginger
- 1 tbsp finely chopped garlic
- 1 red chilli, de-seeded and finely chopped (optional)
- Cook the noodles according to the packet directions.
- Drain before placing the noodles in to a large bowl.
- Add the capsicum, carrot, celery, spinach, onion and bean sprouts if using.
- Toss to combine the veggies with the noodles.
- Place all of the dressing ingredients into a small bowl or jar and stir to combine.
- Pour dressing over the noodles and top with the chicken and coriander to serve.
Serves: 2. Calories per serve: 534.
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