Satay Chicken Kelp Noodle Salad

(from Dr Libby’s Real Food Chef)

Going on a grainless diet can be off-putting when you can't have noodles and pasta. Luckily there's kelp noodles. Made from seaweed, but have no fear if you are assuming that they have a strong taste of sea. The flavour and colours are stripped so it is pretty much tastless and will absorb the flavours of your added ingredients. In this case the asian flavors of the satay sauce and the fresh herbs.
 

And the best thing about kelp noodles is that it does not requiring cooking which will reduce preparation and cooking time. If you want to make a warm dish it just needs to be warmed by adding them to a hot broth or a sauce that you have just sauteed.

The nutty and sweet sauce is so easy to whip up and you can add it to other salads, noodles and rice dishes

Ingredients:

For Chicken:
600 gram boneless, skinless chicken
¼ cup fresh parsley, finely chopped
¼ cup coriander
1 table spoon of seeded finely chopped red chilli
1 tablespoon cooking oil
Salt and ground pepper to taste

For Salad:
1 packet kelp noodle
1 bunch fresh kale, stems removed, leaves chopped
1 cup mung bean sprouts
150g snow peas, julienned
1 large carrot, peeled and julienned
½ medium green capsicum , thinly sliced
1 cup fresh mint
1 cup fresh basil
1 cup fresh coriander

For Satay Sauce:

1 cup raw cashew nuts
¼ cup almond butter
¼ cup water
1 tablespoon red chilli, seeded and finely diced
2 tablespoons fresh ginger peeled and grated
2 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon maple syrup

Method:

For sauce:
1) Combine the cashews with almond butter and water and process with a food processor
2) Add chili, sesame oil, ginger, maple syrup and tamari and pulse until well mixed
3) Pour in water to make the dressing smooth and creamy and blend.

For chicken:
1) Season the chicken with salt, pepper, coriander, chili and parsley.
2) Preheat the oven to 180C
3) Heat the cooking oil in a frying pan and cook the chicken

For salad:
1) Combine kelp noodles with chopped kale, sprouts, peas carrot and capsicum
2) Toss the salad with the satay sauce, then add mint, basil and coriander.
3) Place chicken on top and serve