Peanut noodles with crunchy veg

A summer classic, noodle salad meets satay chicken on a plate. The chilli crisp drizzled on top is optional, but worth doing. If you make extra, keep it in a jam jar and use it as a topper on everything from eggs to rice. 

If you’re vegan, simply skip the chicken or replace it with grilled tofu.

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Ingredients (serves 4)

For the peanut sauce

  • 250g peanut butter (the runnier the better, such as Pip & Nut)

  • ¼ - ½  fresh chilli 

  • Small clove garlic (crushed)

  • Juice of 2 limes

  • 2 tbsp soy sauce

  • 100ml water

  • 1 tsp sesame oil

  • 1 thumb sized piece ginger (grated)

For the salad

  • 4 carrots

  • 1 cucumber

  • 250g kale

  • 5 radishes

  • 20g soft herbs (like coriander and mint)

  • 225g flat rice noodles 

  • 1 lime

  • 1 tbsp olive oil

For chicken

  • 4 chicken breasts

  • 1 thumb ginger

For chilli crisp (optional)

  • 100ml light olive oil or flavourless oil

  • 2 tsp chilli flakes

  • 3 large garlic cloves

Method (Prep time: 45 minutes. Cooking time: 15 minutes)

1. Pour 1 litre of water into a bowl and mix in 3.5 tbsp fine sea salt. Add your chicken breasts and leave to brine for 30 minutes to 1 hour (or overnight). This will ensure your chicken stays tender.

2. To make the sauce, add all ingredients to a blender and pulse until smooth — or mix by hand in a bowl. If your sauce seizes up, add water until you achieve a smooth consistency.

3. Cook the noodles according to package instructions. Then drizzle a little soy sauce over the top to stop them from sticking.

4. Once brined, add the chicken breasts to a pan and cover with water and sliced ginger. Slowly bring it up to a simmer and cook very gently for 10-15 minutes. Drain and rest for another 10 minutes, before shredding.

5. Prepare the chilli crisp by thinly slicing your garlic. Add it to a pan, along with chilli flakes and a splash of olive oil. Cook on the lowest heat for about 5 minutes until the garlic starts to colour and crisp. Be careful not to take this too far, as overcooked garlic turns bitter. Set aside and leave to cool.

6. Peel your cucumber, deseed it, then slice into thin half moons. Peel and finely slice your carrot (this is easier on a mandoline but you can use a peeler). Then finely slice your radish and chop the kale. Toss this mixture into a bowl with a tablespoon of oil, pinch of salt and lime juice. Massage the kale with your fingers to soften it up. 

7. When you’re ready to plate up, put the sauce in a bowl and sit the noodles on top. Add the crunchy veg and chicken, then drizzle over the chilli crisp. Garnish with mint or coriander to finish.

dressings, lunch, substantial, summerJessica tatham