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Courtney Roulston's satay chicken noodle salad

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Looking for a refreshing dinner? Whip up this Asian-style salad packed with chicken, satay sauce and noodles.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes, + cooling time


  • 200g dried flat rice noodles
  • 2 chicken breast fillets (about 375g)
  • 3 spring onions, thinly sliced
  • 1 large carrot, peeled, grated
  • 150g snow peas, trimmed, thinly sliced
  • 1/2 bunch baby bok choy, finely shredded
  • 4 radishes, thinly sliced
  • 1 cup coriander leaves
  • 1/3 cup (45g) unsalted roasted peanuts, finely chopped


  • 2 tbs no-added-salt, no-added-sugar crunchy peanut butter
  • 2 tbs salt-reduced soy sauce
  • 2 tbs lime juice
  • 1 tbs Thai chilli jam or chilli sauce

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the noodles following packet directions. Drain, rinse under cold water, then drain again.
  2. Step 2

    Meanwhile, heat a non-stick frying pan over high heat. Cook the chicken for 2-3 mins each side or until cooked through. Transfer to a plate and set aside to cool slightly. Use 2 forks to shred the chicken.
  3. Step 3

    To make the dressing, combine the peanut butter, soy sauce, lime juice and chilli jam or chilli sauce in a jug. Whisk until well combined.
  4. Step 4

    Arrange the noodles, chicken, spring onion, carrot, snow peas, bok choy and radish on a serving platter. Drizzle salad with the dressing. Sprinkle with coriander leaves and peanut to serve.