Nut-free Chicken Satay Skewers with Gluten-free Noodles

Nut-free Chicken Satay Skewers

These Nut-free 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.

Ingredients:

  • 1 lemongrass stalk (white part only), finely chopped
  • 1cm piece fresh ginger, halved
  • 2 garlic cloves, quartered
  • 1 eschalot, roughly chopped
  • 2 tablespoons vegetable oil
  • 16 chicken tenderloins, trimmed
  • 1/3 cup Melissa 100% pure stoneground Tahini (see note)
  • 1 1/2 tablespoons gluten-free tamari
  • 2 tablespoons coconut milk
  • 2 teaspoons lime juice
  • 1/4 teaspoon sea salt flakes
  • 200g packet dried rice vermicelli noodles
  • 1/4 red cabbage, shredded
  • 1 carrot, coarsely grated
  • 1 small red capsicum, thinly sliced
  • 3 green onions, thinly sliced
  • 1/3 cup fresh coriander leaves
  • 2 teaspoons gluten-free and nut-free sesame seeds, toasted
  • 1 long red chilli, sliced, to serve

Instructions:

  1. 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.
  2. Combine tahini, tamari and coconut milk in a jug. Add lime juice, salt and 1 tablespoon water. Stir until smooth.
  3. 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.
  4. 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.
  5. 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.

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