Even though there might be several parts to this recipe- you can make the Satay sauce, the Satay marinade and the Salad dressing in the morning and then all you need to do is grill the chicken and quickly cook the noodles at dinner time.
Ingredients:
Satay Marinade:
1/4 cup fish sauce
1 Tbsp. lemon grass, fresh, minced
5 cloves garlic, pressed
1 pound, skinless chicken breasts, cut into 1/6 inch strips
Noodle Salad ingredients:
3/4 pound thin stick vermicelli, softened for 15 minutes in hot water and and cooked in boiling water for less than a minute.
3 large carrots grated
2 cups Boston lettuce leaves, sliced
1 cup bean sprouts, rinsed
3 Tbsp. fresh cilantro, chopped
1 Tbsp. peanut oil for grilling
Salad dressing-
1 tsp. crushed red pepper
juice of 2 small lemons
1 Tbsp. gluten free soy sauce
1/2 Tbsp. sesame oil
1 Tsp. sucanat
stir everything together in a small bowl.
Directions-
1. In a medium bowl, combine the satay marinade ingredients, add the chicken and toss to coat. Refrigerate for at least 1 hour.
2. Preheat your barbecue to high, apply a little peanut oil to the grill and add the chicken slices and cook a minute and a half or so each side until brown.
3. In a large bowl add the cooked noodles, lettuce, carrots and bean sprouts, pour some dressing over and lightly toss to coat. Serve in individual bowls with chicken arranged on top and Satay sauce for dipping (or pouring indiscriminately over the entire dish if it is so your desire.)
Satay sauce-
Ingredients
1 1/4 cup coconut milk
3/4 cup natural peanut butter
3 Tbsp. fish sauce
1 Tbsp. tamari gluten free soy sauce
3 Tbsp. finely minced ginger
3 Tbsp. sucanat
1 tsp. crushed red pepper
Combine all ingredients in a blender and blend until smooth. store in a covered container in refrigerator for up to 5 days.
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