CHICKEN SATAY NOODLES
This recipe is so quick and easy. It was given to me by a friend and it tastes just like chicken satay! -Salina Moore, Woodward, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. , Meanwhile, in a small microwave-safe bowl, microwave peanut butter on high for 30 seconds or until melted. Whisk, in the water, honey, soy sauce, lime juice, pepper sauce and garlic. Add the oil in a steady stream, whisking constantly., Drain spaghetti and rinse in cold water. Transfer to a large bowl. Pour dressing over pasta; toss to coat. Add the spinach, chicken, carrots, onions and peanuts. Toss to coat. Sprinkle with cilantro.
Nutrition Facts : Fat 21 g fat (4 g saturated fat), Cholesterol 42 mg cholesterol, Sodium 543 mg sodium, Carbohydrate 56 g carbohydrate, Fiber 10 g fiber, Protein 29 g protein.
SATAY CHICKEN NOODLE SOUP WITH SQUASH
Serve this warming bowl of spicy, nourishing chicken noodle soup whenever you fancy some comfort food. You can make the base a day or two before serving
Provided by Cassie Best
Categories Dinner, Main course, Soup, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- Heat oven to 180C/160C fan/gas 4. Toss the squash with 1 tbsp oil and some seasoning on a baking tray, arrange in a single layer and roast for 35-40 mins, or until soft and starting to caramelise around the edges. Meanwhile, heat the remaining oil in a deep pan or casserole dish. Season the chicken, then cook until browned all over. Add the garlic and ginger, stirring for a min or 2, then add the stock, coconut milk, whole chillies, soy and 250ml water. Bring to a gentle simmer, cover with a lid and poach the chicken for 20 mins.
- Remove the chicken, shred the meat with forks and return to the soup, discarding the bones. Spoon 2-3 tbsp of the soup into a bowl with the peanut butter and mix until smooth. Add to the soup with the juice of 1 lime, the sugar and the fish sauce. Check the seasoning, adding more lime, sugar, soy or fish sauce if you want to. Keep the soup warm while you cook the noodles following pack instructions.
- Drain the noodles and add a handful to each bowl. Pour over the soup and top with the squash, spring onions, coriander, beansprouts, peanuts, chilli oil and sliced chilli (if using). Serve with extra lime wedges.
Nutrition Facts : Calories 1091 calories, Fat 59 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 3.3 milligram of sodium
COLORFUL CHICKEN 'N' SQUASH SOUP
When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It's nutritious, too. -Trina Bigham Fairhaven, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 14 servings (5-1/4 quarts).
Number Of Ingredients 7
Steps:
- Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.
Nutrition Facts : Calories 228 calories, Fat 8g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 579mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges
CHICKEN SATAY NOODLE SOUP
Make and share this Chicken Satay Noodle Soup recipe from Food.com.
Provided by katie in the UP
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Bring a large pot of water to boil, salt it, add the pasta an cook until al dente, drain.
- Meanwhile, in a soup pot, heat the oil over med heat.
- Add the chicken and garlic and cook, stirring until the chicken is opaque, about 5 minutes.
- Transfer to a plate.
- Add the peanut butter, tamari, curry paste and tomato paste to the pot and stir.
- Increase the heat to med high and whisk in the chicken broth; add the ginger.
- Bring to a boil, then stir in the cabbage and cook until wilted, about 2 minutes.
- Return the chicken to the pot and stir in the apple juice.
- Divide the pasta among 4 bowls.
- Ladle the soup over the pasta.
- Top with bean sprouts, peanuts, scallions and cilantro.
- Serve with lime wedges!
Nutrition Facts : Calories 850.9, Fat 46.6, SaturatedFat 9.5, Cholesterol 54.5, Sodium 3003.6, Carbohydrate 64.9, Fiber 5.2, Sugar 12.1, Protein 52.2
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