2. Trim and slice radishes. Ribbon or julienne the carrot. Cut the cucumber and corn into batons. Keep separate.
3. Zest lime and set aside. Add coconut milk, peanut butter and tahini with 1/2 lime juice (wedge remaining), 1 tbsp oil and 1 crushed garlic clove to a small pan over medium heat. Whisk together until combined and heated through. Season with salt and pepper to taste (see notes).
4. Coat chicken with 1 tsp curry powder, 1 tbsp oil, salt and pepper. Heat a frypan over medium-high heat with 1 tbsp oil. Cook chicken for 4-5 minutes each side until cooked through (in batches if needed).
5. Arrange the noodles, chicken and vegetables among plates. Spoon over satay sauce and garnish with lime zest. Serve with lime wedges.
Use soy sauce (or tamari) to flavour the sauce if you have any in the pantry.
For a warmer dish - add the carrot, corn, noodles and 1/2 the satay sauce to the pan after chicken is cooked. Toss to combine. Garnish with remaining fresh vegetables.
Radishes, 1/2 bunch *
Lebanese cucumber, 1
Baby corn, 1 punnet
Coconut milk, 165ml
Peanut butter, 2 slugs
Tahini, 1 tbsp *
Chicken tenderloins, 600g
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, garlic (1 clove), curry powder (or ground turmeric)