Malaysian chicken, egg noodle and peanut salad

I haven’t made this salad in years, but it’s a fantastic dish for a buffet or a selection of starters. You can make it with or without chicken, or even use prawns if you like. For the sauce, I’ve used smoked peanut butter, which I love. I’m a big peanut butter fan, and this version makes a great dressing for the noodles.

Overview

Prep time

15 mins

Cook time

15 mins

Serves

4

Ingredients

• 4 large chicken thighs

• 400g fresh Chinese egg noodles

• Olive oil

• 4 spring onions, finely sliced

• 1 carrot, shredded

• 1-2 red chillies, finely chopped

• Small bunch coriander, finely chopped

• 120g beansprouts

• 100g peanuts roasted and roughly chopped

For the spiced peanut dressing

• 200g smoked peanut butter (alternatively you can use regular peanut butter)

• 100ml sweet chilli sauce

• 500ml vegetable oil

Method

Step 1

In a large saucepan add the 4 chicken thighs with enough water to cover. Bring to the boil and simmer for about 10-12 minutes until cooked through. Remove the chicken and leave to one side to cool. Once the chicken is cool enough, shred and add to a large bowl.

Step 2

Meanwhile in a separate pan add 400g of egg noodles and bleach for 1-2 minutes or according to the packet instructions. Drain and refresh under cold water, then leave to one side.

Step 3

To make the dressing, add 200g of smoked peanut butter to a bowl with a splash of hot water and whisk together to loosen. Stir through the 100ml of sweet chilli sauce and vegetable oil until fully combined – the dressing should be single cream pouring consistency. Adjust the sauce with extra oil and chilli sauce to taste, if you need.

Step 4

Add a small glug of olive oil through the noodles to loosen if they are sticking together, then add to the chicken bowl. Mix in the remaining ingredients and toss through the dressing. Serve on plates and scatter with 100g of chopped peanuts.