Chicken satay-style noodle salad

Grilled pineapple, fresh herbs & sesame

Chicken satay-style noodle salad

Chicken satay-style noodle salad

Serves Serves 4
Time Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 534 27%
  • Fat 18.3g 26%
  • Saturates 4.3g 22%
  • Sugars 12.8g 14%
  • Salt 1.56g 26%
  • Protein 26.9g 54%
  • Carbs 62.9g 24%
  • Fibre 6.5g -
Of an adult's reference intake
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  • 1 x 220 g tin of pineapple rings in juice
  • 200 g vermicelli rice noodles
  • 1 x 320 g pack of stir-fry veg
  • 1 clove of garlic
  • 1 fresh red chilli
  • 2 limes
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons crunchy peanut butter
  • 4 free-range chicken thighs , skin off, bone out
  • 1 bunch of fresh coriander , (30g)
  • 1 bunch of fresh mint , (30g)
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
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  1. Place a griddle pan on a medium heat to warm up. Drain 1 x 220g of pineapple rings, reserving the juice.
  2. Put 200g of vermicelli rice noodles into a large heatproof bowl, tip over 1 x 320g bag of stir-fry veg and cover with boiling kettle water. Leave to sit for 5 minutes, then drain.
  3. Peel and finely grate 1 clove of garlic, ½ a red chilli (deseed if you like) and the zest from 2 limes onto a platter. Add 2 tablespoons of teriyaki sauce, 2 tablespoons of crunchy peanut butter and the reserved pineapple juice, then squeeze over the juice from the zested limes. Mix well to combine (it’ll take a little while to come together).
  4. Place the pineapple rings on the griddle until golden and bar-marked on both sides, then remove to a board.
  5. Spoon a third of the peanut dressing over 4 chicken thighs and toss to coat, then griddle for 4 minutes on each side, or until dark, gnarly and cooked through.
  6. Roughly chop the pineapple rings and add to the platter. Finely slice 1 bunch of fresh coriander (30g) and pick and finely slice 1 bunch of fresh mint (30g), then add to the platter, reserving a small handful for garnish. Add the drained veg and noodles, and toss everything together.
  7. Slice the chicken 1cm-thick, drizzle with 1 teaspoon of sesame oil and 2 teaspoons of sesame seeds, season, then toss to coat.
  8. Toss the chicken with the noodles, scatter over the reserved herbs and finely slice and sprinkle over ½ a fresh red chilli.


If you're out of pineapple or not a fan, try using tinned peaches, or simply replace the pineapple juice with freshly squeezed orange juice.

You can replace the chicken with a firm tofu – marinate it in the same way, then simply griddle for just for a few moments on each side.