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Grilled Satay Chicken & Noodles

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February 14, 2017 by marksetchfield

P1100052.jpgServes 4, prep time 20 minutes, cooking time 15minutes

INGREDIENTS
2 nests of noodles

FOR THE MARINADE
1 lemongrass stalk white part only, finely chopped
2cm piece of fresh ginger
1 tbsp of tahini
2 garlic cloves, finely chopped
4 chicken breast fillets

FOR THE SATAY SAUCE
1/2 tbsp of oil
1 garlic clove chopped
1 small shallot diced
1 red chilli chopped
1 can coconut milk
1 tbsp of brown sugar
1 tsp soy sauce
3 tbsp crunchy peanut butter
1 tbsp of tahini
1 tsp of sesame oil

TO SERVE
1 small cucumber sliced into ribbons
2 tbsp chopped unsalted peanuts
Fresh coriander sprigs
Lime slices

METHOD
Prepare noodles following packet directions. Drain and keep to one side. Mix the lemongrass, ginger and tahini in a bowl. Add chicken the chicken and coat. Heat a large frying pan over medium heat. Cook the chicken on each side until cooked through. Remove from the heat and cover. Heat the oil in a pan over medium heat. Add the chopped shallot, garlic and chilli. Cook until onion has softened. Add coconut milk and the remainder of the ingredients, except the sesame oil. Bring to the boil then lower the heat and simmer for five minutes until the sauce thickens. Remove the sauce from heat and stir in the sesame oil. Slice chicken into strips. Divide noodles and cucumber into four bowls. Top with chicken, then spoon over satay sauce. Sprinkle with peanuts, chilli, lime slices and coriander.
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