Warm Chicken Noodle Salad

Instructions

Thermal Cooking Method

1. Cut chicken into slices and place them in the bottom steaming tray, leave spaces for steam to come through.
2. Slice vegetables into long strips and place them all, except the snow peas, into the top steaming tray.
3. Fill the mixing jug to the 1 litre line with water and cook the chicken and vegetables for 15 minutes/steaming temp/speed 2.
4. While that is cooking, in a microwave safe dish, combine all your satay sauce ingredients with a fork. Put noodles in your basket and set both aside.
5. Once the 15 minutes are up, move your chicken around a bit, and check to see if your vegetables are cooked to your liking. We like ours still with a bit of crunch and we usually find 15 minutes is enough. If they are done, put them in an insulated bowl to keep warm.
6. Put the basket of noodles in the mixing jug and put your chicken back on top, along with the snow peas. Cook for a further 2 minutes/steaming temp/speed 2.
7. Everything should be cooked, but if your chicken still isn't done, put the noodles and snow peas in your insulated bowl to keep warm, and continue to cook your chicken on steaming temp. Just be careful you don't run out of water, and refill the jug if you need to.
8. Heat the satay sauce in the microwave and serve, layering the plate with noodles, vegetables, chicken and drizzle the sauce all over the top. Enjoy!

Traditional Cooking Method

1. Cut chicken into slices and your vegetables into long strips and steam in a steamer basket until cooked or fry off in a pan until cooked.
2. Whilst the chicken and veggies are cooking, cook your noodles according to packet instructions and set aside in an insulated bowl to keep warm.
3. While the chicken, veggies and noodles are cooking, in a microwave safe dish, combine all your satay sauce ingredients with a fork.
4. Heat the satay sauce in the microwave and serve, layering the plate with noodles, vegetables, chicken and drizzle the sauce all over the top. Enjoy!