1 Tbsp no-added-salt peanut butter
2 tsp salt-reduced soy sauce or gluten-free soy sauce
2 tsp sweet chilli sauce or gluten-free sweet chilli sauce
1 Tbsp freshly squeezed lime juice
½ square (30g) dried, long-life, 99%-fat-free instant noodles or gluten-free noodles
½ stick celery, finely chopped
½ carrot, finely chopped
1⁄3 cup coriander leaves
3 chicken tenderloins, trimmed of fat, sinew removed
Put peanut butter, soy sauce, sweet chilli sauce and lime juice in a small bowl. Whisk to combine and set aside.
2. Cook noodles in a small saucepan of boiling water for 2 minutes or until tender. Drain well. Transfer to a medium bowl.
3. Add celery, carrot and coriander to noodles. Add 1 Tbsp of peanut mixture. Toss to combine. Set aside.
4. Preheat a chargrill plate on medium-high. Thread 1 tenderloin onto 1 small bamboo skewer (see Cook’s tips). Repeat with remaining chicken to make 3 skewers. Spray with cooking spray. Add to chargrill and cook for 2 minutes on each side or until cooked through.
5. Transfer noodle salad to a serving plate. Top with chicken skewers and drizzle over remaining peanut mixture.
Nutrition Info PER SERVE 1981kJ, protein 39g, total fat 17.2g (sat. fat 3.2g), carbs 36g, fibre 7g, sodium 696mg • Carb exchanges 2 1⁄3 • GI estimate medium • Gluten-free option