Name: Nut-free Chicken Satay Skewers With Gluten-free Noodles Recipe
Total time: 165 min
Yield: 4
Cuisine: Asian

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These chicken satay skewers have a nut-free 'peanut' sauce and are served with gluten-free noodles and slaw, so no-one needs to miss out. 

How to make Nut-free Chicken Satay Skewers With Gluten-free Noodles Recipe

Claire Brookman

Crawler

Asian

<p>These chicken satay skewers have a nut-free 'peanut' sauce and are served with gluten-free noodles and slaw, so no-one needs to miss out. </p>

Lemongrass,  Finely Chopped

Cm fresh ginger,  halved

Garlic cloves,  quartered

Eschalot,  roughly chopped

Vegetable Oil

Chicken tenderloins,  trimmed

Melissa 100% pure stoneground tahini

Gluten-free tamari

Coconut milk

Lime juice

Sea Salt Flakes

Packet dried rice vermicelli noodles

Red Cabbage,  Shredded

Carrot,  coarsely grated

Small red capsicum,  thinly sliced

Green Onions,  Thinly Sliced

Fresh coriander leaves

Gluten-free and nut-free sesame seeds,  toasted

Process lemongrass, ginger, garlic, eschalot and oil in a small food processor until nely chopped. Transfer to a large bowl. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.

step 1

Combine tahini, tamari and coconut milk in a jug. Add lime juice, salt and 1 tablespoon water. Stir until smooth.

step 2

Thread 2 chicken tenderloins onto each skewer. Heat a greased barbecue grill or chargrill pan on medium heat. Cook skewers for 5 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes.

step 3

Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand noodles for 5 minutes or until tender. Using a fork, separate noodles. Drain.

step 4

Toss cabbage, carrot, capsicum, onion and coriander in a bowl. Divide noodles and cabbage mixture among serving plates. Top with skewers. Drizzle with tahini sauce. Sprinkle with sesame seeds and chilli. Serve.

step 5

Taste