Satay Chicken Noodle Salad

For the chicken marinade, combine the cornstarch, grated ginger, coconut milk, and soy sauce in a small bowl and mix. Coat the chicken pieces thoroughly in the mixture and let marinate for at least 15 minutes.

For the pickled cucumber, combine the vinegar and sugar. Slice the cucumber thinly lengthwise, using a mandolin slicer or sharp knife. Soak the cucumber slices in the liquid mixture for at least 15 minutes and set aside.

For the Satay sauce, heat the vegetable oil in a fry pan over medium heat. Add the chopped red onion, garlic, chillies, and lemongrass and sauté for several minutes until soft. Add the peanut butter, coconut cream, lime juice, soy sauce, and water and simmer for 5-6 minutes until thickened and reduced; set aside.

Pre-heat oven to 350 F. Heat several tablespoons of oil over medium-high heat. Add the chicken pieces and cook each side 3 minutes, then finish baking in pre-heated oven for a further 3-4 minutes until the chicken is crisp and golden on the outside and the meat is cooked through. Remove from oven, let chicken drain on kitchen paper, then cut into smaller pieces. Re-heat the satay sauce then add the chicken pieces to the sauce and toss until well-coated.

Prepare the noodles according to the packet directions. To serve, add the noodles to a bowl, add the chicken pieces and drizzle with a little more satay sauce. Add the pickled cucumber, coriander, basil leaves and chopped peanuts. Add more salad leaves to the bowl, if desired.