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Chicken Satay Noodle Salad

June 2007
Chicken Satay Noodle Salad

by 11 people

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Makes: 4 servings

Prep: 10 mins

Ingredients
  • Salt
  • 1 pound whole wheat spaghetti
  • 1/3 cup peanut butter, softened
  • 2 tablespoons honey
  • 1/4 cup tamari (dark soy sauce)
  • Juice of 2 limes
  • 1 teaspoon hot pepper sauce (eyeball it)
  • 1 clove garlic, grated
  • 3 tablespoons vegetable oil (eyeball it)
  • 2 cups skinned and sliced rotisserie chicken
  • 1 cup packed fresh spinach, thinly sliced
  • 1/3 cup shredded carrots (a generous handful)
  • 4 scallions, thinly sliced on an angle
  • 1/4 cup chopped peanuts
  • 2 tablespoons chopped cilantro or parsley
Directions
  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
  2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
  3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.
Tip PAIR WITH
  • Clos du Bois Riesling 2006 (California)