Described as “fresh and zingy”, here is how to make Jamie Oliver’s chicken satay-style noodle salad.


Serves: Four
Cooks in: 20 minutes


  • One x 220g tin of pineapple rings in juice
  • 200g vermicelli rice noodles
  • One x 320g pack of stir-fry veg
  • One clove of garlic
  • One fresh red chilli
  • Two limes
  • Two tablespoons teriyaki sauce
  • Two tablespoons crunchy peanut butter
  • Four free-range chicken thighs, skin off, bone out
  • One bunch of fresh coriander (30g)
  • One bunch of fresh mint (30g)
  • One teaspoon sesame oil
  • Two teaspoons sesame seeds

At Tesco, the cost to get all the ingredients together works out to £2.35 per lunch serving.

Jamie Oliver said: “You’ve got beautifully juicy chicken, crunchy veg and a sweet and sour hit from the grilled pineapple – seriously good!”

READ MORE… Jamie Oliver’s ‘comforting’ midweek one-pot sausage bake


  1. Place a griddle pan on a medium heat to warm up. Drain one x 220g of pineapple rings, reserving the juice.
  2. Put 200g of vermicelli rice noodles into a large heatproof bowl, tip over one x 320g bag of stir-fry veg and cover with boiling kettle water. Leave to sit for five minutes, then drain.
  3. Peel and finely grate one clove of garlic, ½ a red chilli (deseed if you like) and the zest from two limes onto a platter. Add two tablespoons of teriyaki sauce, two tablespoons of crunchy peanut butter and the reserved pineapple juice, then squeeze over the juice from the zested limes. Mix well to combine (it’ll take a little while to come together).
  4. Place the pineapple rings on the griddle until golden and bar-marked on both sides, then remove to a board.

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5. Spoon a third of the peanut dressing over 4 chicken thighs and toss to coat, then griddle for four minutes on each side, or until
dark, gnarly and cooked through.
6. Roughly chop the pineapple rings and add to the platter. Finely slice one bunch of fresh coriander (30g) and pick and finely slice one bunch of fresh mint (30g), then add to the platter, reserving a small handful for garnish. Add the drained veg and noodles, and toss everything together.
7. Slice the chicken 1cm-thick, drizzle with one teaspoon of sesame oil and two teaspoons of sesame seeds, season, then toss to coat.
8. Toss the chicken with the noodles, scatter over the reserved herbs, finely slice and sprinkle over ½ a fresh red chilli.

And, voilà, you have a perfectly satisfying lunch to enjoy around noon.

Alternative ideas

If you are not a fan of pineapple, you can use tinned peaches or freshly squeezed orange juice for the recipe.

For veggies, you can replace chicken with firm tofu. Do note that tofu still needs to be marinated in the same way.

Tofu, however, only needs to be on the griddle for a few moments on each side.

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