Girl’s Night: Jamie Oliver’s Chicken Skewers, Satay Sauce and Fiery Noodle Salad

Full MealHello everyone,

Here’s to good wine, good food and good friends!

Growing up in my old neighbourhood, it was nice to have friends down the street. As a kid, there were always playmates a few blocks away. Into early adulthood, it was always easy to meet up for fun that involved the consumption of alcohol.

Now I have moved out of my old neighbour into a new one. As a full blown adult, I have realized how it is still awesome to have friends within walking distance. And John’s best friend and his wife just so happen to live 10 doors down from us!

When the boys are out, Jackie and I often get together for dinner and wine. Sometimes we go to her place, sometimes she comes to mine. We often split a bottle of wine, and enjoy a nice dinner together. Usually the host makes the entree, and the guest brings a salad and bottle of wine. The 2.5 minute walk that separates our homes makes a girl’s night so convenient. Jackie and I have shared some delicious meals during our get-togethers.

Jackie often prepares Jamie Oliver recipes, and they are always delicious. A while back she had me over and made today’s recipe, and I just had to share it with you. This recipe is quite spectacular and has become a regular in my home.

In this recipe, Jamie Oliver encompasses baked  chicken skewers marinated in satay sauce with the “fiery” noodle salad that gets its flavour from a homemade Asian-style dressing, cilantro, and or course a spicy chili pepper. On a bed of lettuce, lay out the noodle salad, top with your chicken and dress with Jamie’s suggested garnishes.

The recipe below is pretty much Jamie’s words, however I made a few small changes here and there (suggested substitutions and switching the word “coriander” to “cilantro,” changes are italicized) Jamie Oliver is very non-specific when it comes to ingredient quantities and directions, so just go with the flow! This is one of the things I love about him.

Food 2TIPS:

  • For a vegetarian alternative, knock out the chicken as the noodle salad with the satay sauce is great on it’s own

Thanks to Jackie for a great recipe, great company and many fun evenings!

Bon appetit,


Click here to view Jamie’s recipe on the Food Network website.

Click here to view printable Word version of recipe:
Chicken Skewers, Satay Sauce and Fiery Noodle Salad


Chicken Skewers, Satay Sauce and Fiery Noodle Salad
By Jamie Oliver


Satay Sauce

½ a small bunch of fresh cilantro
1 fresh red chilli
½ a clove of garlic
3 heaped tablespoons good-quality crunchy peanut butter
Soy sauce
A 2cm piece of fresh ginger
2 limes


4 skinless chicken breasts
Runny honey, for drizzling

Noodle Salad

250 g dried medium egg noodles (1 nest per person) – alternatively you can use rice noodles
100 g unsalted cashews, chopped
½ a medium-sized red onion
1 fresh red chilli
a small bunch of fresh cilantro
1–2 tablespoons soy sauce
1 lime
1 tsp sesame oil
1 tsp fish sauce
1 tsp runny honey


2 little gem lettuces or romaine lettuce
½ a small bunch of fresh cilantro
1 fresh red chilli
Soy sauce
1 lime


Olive oil
Extra virgin olive oil
Sea salt & black pepper

  1. Get all your ingredients and equipment ready. Turn the grill on to full whack. Lay 4 wooden skewers in a tray of cold water to soak (if they float, use a plate to weight them down). Put the standard blade attachment into the food processor.
  2. Put the cilantro (stalks and all) into the food processor with the chilli (stalk removed), peeled garlic, 3 heaped tablespoons of peanut butter and a lug of soy sauce. Peel and roughly chop the ginger and add. Finely grate in the zest of both limes, then squeeze in the juice from 1 of them. Add a couple of splashes of water and whiz to a spoonable paste. Season to taste. Spoon half into a nice bowl and drizzle with extra virgin olive oil, put the rest aside.
  3. Line the chicken breasts up on a plastic board, alternating ends, and close together. Gently and carefully push the skewers through the breasts. Slice between the skewers to give you 4 kebabs. Thread any stray pieces on the ends of the skewers. To make the chicken crispier you can score it lightly on both sides. Scoop the rest of the satay mix from the processor into a roasting tray, add the chicken skewers and toss with your hands to coat, rubbing the flavour into the meat. Clear away the board and wash the knife and your hands. Drizzle the chicken with olive oil and season with salt. Put on the top shelf of the oven, under the grill, for about 8 to 10 minutes on each side, or until golden and cooked through.
  4. Trim the bases off the little gemlettuces and get rid of any tatty outer leaves. Click the rest of the leaves off, halving the cores. Rinse in a colander, spin dry, then take straight to the table. If you are using romaine, rinse, dry and spread whole leafs out on a serving platter.
  5. Fill and boil the kettle. Put the nests of noodles in a large bowl, cover with boiling water and a plate, then leave to soak for 6 minutes. Put a medium frying pan on a low heat. Bash the cashew nuts with a rolling pin or against a work surface in a clean tea towel. Add to the warm pan and leave to toast, tossing occasionally and keeping an eye on them as you do other jobs.
  6. Peel the red onion half and put in the processor with the chilli (stalk removed) and the stalks from the bunch of cilantro. Pulse until finely chopped, then put into a large serving bowl with 1 or 2 tablespoons of soy sauce and a few lugs of extra virgin olive oil. Squeeze in the juice of 1 lime, and stir in 1 teaspoon each of sesame oil and fish sauce. Mix well, then taste and correct the seasoning. Drain the noodles in a colander, refresh quickly under cold water, drain again, then add to the bowl.
  7. Toss your cashews and turn the heat under them up to high. Add 1 teaspoon of honey, mixing and tossing the nuts in the pan. Once dark golden, tip them into the serving bowl and add the cilantro leaves. Toss everything together and take to the table with the bowl of satay sauce.
  8. Turn the skewers over, drizzle with a little runny honey and put back under the grill for 8 to 10 minutes.
  9. Roughly chop the cilantro leaves and finely slice the chilli, if using. Put into little side bowls, take both to the table and put next to the lettuce.
  10. Take the chicken to the table with a bottle of soy sauce and a few wedges of lime for squeezing over. Let everyone build parcels of lettuce, noodles, chicken, a sprinkle of cilantro and chilli and a squeeze of lime.

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