After returning from a busy few days in New York, I want dinner to be easy, healthy, tasty, and this Chicken Noodle Satay is a perfect choice. No skewers to deal with, no noodles to boil. The rice vermicelli softens up quickly in a bowl of hot water. They are lighter than pasta yet add substance to this dish. Chicken is thinly sliced for quick cooking and marinated in a zip lock bag making for easy clean up. Quick and easy is what I'm looking for tonight and this dish delivers.
RecipeAuthor: Nina Simonds from Asian Noodles Cookbook
- Satay Marinade:
- 1/4 cup fish sauce
- 2 T. minced lemongrass (use the bottoms only)
- 1 T. minced garlic
- 1-1/2 lbs. boneless, skinless chicken breasts, cut into 1/16 inch slices
- Noodle Satay:
- 3/4 lb. rice stick noodles (vermicelli), softened in a bowl with boiling water to cover, then rinsed with cold water and drained.
- 5 carrots, peeled and grated or shredded
- 2-1/2 cups Boston lettuce leaves, thinly sliced
- 1-1/ cups bean sprouts
- 1 T. oil
- 3 T. fresh cilantro
- Satay Sauce:
- 1-1/4 cup coconut milk
- 3/4 cup smooth peanut butter
- 3 T. fish sauce
- 1 T. soy sauce
- 3 T. minced fresh ginger
- 3 T. light brown sugar
- 1 t. crushed red pepper
- Combine satay marinade and add to a zip lock bag along with the chicken slices.
- Allow to marinate in the refrigerator for at least 2 hours.
- Arrange the noodles on a serving platter and top with carrots, lettuce, and bean sprouts.
- Heat a heavy skillet over high heat. Add 1 T. oil.
- Add the chicken in batches and sear for about 1-1/2 minutes until firm to the touch and golden brown on both sides.
- Add more oil to the pan as needed.
- Arrange the chicken over the noodles and sprinkle the cilantro on top.
- Pass the satay sauce separately.
- Satay Sauce:
- In a food processor fitted with the metal blade or in a blender, combine all the ingredients and process until smooth.
- The sauce will keep for 5 days covered in the refrigerator.
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