To debone the thighs, carefully make shortcuts along the bone and remove it and the skin. Add to a bowl a tablespoon of peanut butter and a splash of soy sauce to marinade for a couple of hours or overnight. Soak some bamboo skewers in water for the same amount of time.
Satay Chicken Skewers Noodles
Ingredients
4
servings
-
- 1000 g
- 150 g
- 75 g
- 3 tablespoon
- 50 - 100 ml
- 1 pinch
- 1
- 2
- 2
- 1
- 2
- 5 g
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Preparation
When ready to cook, you should be able to wiggle the chicken onto the skewers back and forth, making 2 per person. Any funnily shaped pieces can be skewered together to make your final ones if need be! Drizzle some oil into a griddle pan or frying pan and then fry for 3–4 minutes on each side, until cooked through.
While they fry, boil the kettle and pour over the noodles. Leave for 10–15 minutes on the side to cook.
Slice finely or grate your veggies and pop them into a large mixing bowl. In a small bowl, add the remaining peanut butter, soy sauce, and chili flakes with 50ml warm water, and whisk with a fork to make the sauce. Grate in the lime zest and add the juice of half the lime. If it's a little thick, add some more water to make a loose sauce before adding most of it to the veggies. Keep some back for a final drizzle!
Add the cooked noodles and toss, then serve up with a scattering of mint leaves. Serve your chicken skewers on top and then slice your remaining lime half into four and pop one on each plate. Finish with a scattering of torn mint leaves and a drizzle of extra satay sauce.
