Go Back
A wooden bowl filled with noodles, chicken strips, beef slices, assorted vegetables, and topped with a creamy sauce and fish roe. Two small bowls of red fish roe are on the side, and there is a small container of creamy sauce in the background.

Satu’li Bowl Recipe

Step out of reality and into Pandora – World of Avatar with these delicious Satu'li bowls from Satu'li Canteen at Walt Disney World.
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 5 hours
Marinating Time 20 hours
Total Time 1 day 2 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Disney
Ingredients Equipment Method Notes

Ingredients
  

  • 20 ounces lo mein noodles
  • 1 tablespoon olive oil
  • 12 tablespoon juicy popping boba balls, for garnish
Slow-Roasted Beef
  • 3 pounds beef roast (you won't use ALL the roast, but to make it work for slicing you will want to make the full amount and just use as much as you need)
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 tablespoons minced fresh garlic
  • 1 tablespoon Italian seasoning
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • kosher salt and pepper, to taste
Grilled Canteen Chicken
  • 2 pounds boneless skinless chicken thighs or breasts
  • ¼ cup canola oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons minced fresh garlic
  • kosher salt and pepper, to taste
Crunchy Slaw
  • 1 cup matchstick carrots
  • 1 cup shredded cabbage
  • 3 tablespoons tablespoons
  • 3 tablespoons distilled white vinegar
  • kosher salt and pepper, to taste
Creamy Herb Dressing
  • 1 cup mayonnaise
  • ¼ cup water
  • ¼ cup lemon juice
  • ¼ teaspoon ground sumac (see notes above)
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground turmeric
  • kosher salt and pepper, to taste

Equipment

  • Roasting pan
  • Grill

Method
 

Slow-Roasted Beef
  1. Step 1: In a medium-sized mixing bowl, whisk together all remaining roast ingredients until well combined.
    A piece of raw beef is on a white plate next to a small wooden bowl containing spices and herbs. There is a bottle of extra virgin olive oil on the left and a bottle of red wine vinegar on the right, all on a white surface.
  2. Step 2: Place beef roast in a resealable plastic bag. Pour mixture over the roast and seal the bag, pressing out as much air as you can. Marinate in the refrigerator overnight.
    A plastic zip-top bag filled with marinated meat. The marinade contains herbs, spices, and small red chili flakes, coating the raw meat evenly. The bag is sealed and placed on a white surface.
  3. Step 3: Remove beef from the bag and discard excess marinade. Place roast in a roasting pan. Roast, uncovered, at 200 degrees F for 3-4 hours or until internal temperature reaches 130 degrees F. Remove from oven and cover with foil. Allow to rest for 30-40 minutes.
    A seasoned brisket searing in a red and white Dutch oven. The meat is browned with visible herbs and spices, and there is a small amount of liquid at the bottom of the pot.
  4. Step 4: Using a sharp carving knife, slice into very thin slices to serve over your satu'li bowls.
    A medium-rare roast beef sits on a white cutting board. Several slices have been cut from the roast, revealing its juicy and tender, slightly pink interior. The outer crust of the roast is well-seasoned and browned.
Grilled Canteen Chicken
  1. Step 1: Place chicken thighs in a large resealable plastic bag. In a small mixing bowl, whisk together all remaining chicken ingredients. Pour the mixture over the chicken and seal the bag, pressing out as much air as you can. Marinate in the refrigerator overnight.
    A clear plastic resealable bag containing several marinated raw chicken pieces. The marinade appears to be a light color with visible seasoning specks. The bag is sealed and placed on a flat surface, possibly a kitchen countertop.
  2. Step 2: Remove the chicken from the bag and discard the excess marinade. Grill over medium heat until chicken is completely cooked through, reaching a temperature of 165 degrees F. Remove from the grill and cover with foil. Allow to rest for 10-15 minutes.
    Grilled chicken pieces with char marks placed on a sheet of crinkled aluminum foil.
  3. Step 3: Cut chicken into cubes and serve over satu'li bowls.
    A piece of grilled chicken breast is partially sliced on a white cutting board. A metal fork rests on the left side, holding down the chicken. Juices from the chicken are visible on the cutting board. The chicken appears to be seasoned and cooked to a golden brown.
Crunchy Slaw
  1. Step 1: Place the shredded carrot and shredded cabbage in a medium-sized mixing bowl. Set aside.
    A glass bowl contains a fresh coleslaw mix made of shredded cabbage, carrots, and purple cabbage. A small jar with a golden yellow dressing sits beside the bowl, along with a whisk on a white surface.
  2. Step 2: In a small mixing bowl, whisk together oil, vinegar, salt, and pepper. Toss the mixture with the carrot-cabbage mixture until well coated.
    A close-up of a bowl filled with colorful coleslaw. The coleslaw consists of shredded green and purple cabbage, carrots, and onions. The vegetables are mixed together and appear fresh and crisp. The background is plain and white, emphasizing the vibrant colors of the coleslaw.
  3. Step 3: Serve immediately over the satu'li bowls.
    A white bowl containing grilled chicken, slices of roast beef with white sauce, noodles, and assorted vegetables garnished with red fish roe. Next to the bowl is a cup of creamy yellow soup and a small dish of dipping sauce, with a fork placed to the left of the bowl.
Creamy Herb Dressing
  1. Step 1: Combine all ingredients in a blender or food processor. Pulse or blend until well combined. Cover and refrigerate overnight.
    A bowl of seasoned mayonnaise being whisked is surrounded by various ingredients. To the left, a wooden bowl holds different spices and seasonings. Nearby is a bottle of Realemon lemon juice, a jar of Best Foods mayonnaise, a measuring cup, and a metal whisk.
  2. Step 2: Note: When you first make the dressing it will have no color to it. After it sets you will notice the natural color from the spices will make it look light green, just like in the park.
    A wooden bowl filled with noodles topped with slices of beef, shredded vegetables, and colorful roe. Drizzled with a light yellow sauce, it is surrounded by a fork, knife, and small bowls of additional roe and sauce.
Assembly
  1. Step 1: Cook lo mein noodles according to package directions. Drain well and allow to cool. Toss in olive oil and refrigerate until ready to eat. You can serve the lo mein noodles warm, but they are served cold at Disney's Animal Kingdom.
    A clear glass bowl filled with cooked spaghetti noodles is placed on a white surface. To the left of the bowl, there is a small bottle of olive oil. The noodles appear lightly coated and ready to be served.
  2. Step 2: Divide lo mein noodles among 6 pasta-sized bowls.
    An assortment of foods on a table: a bowl of cooked spaghetti, a plate of grilled chicken slices, a bowl of sliced roast beef, a wooden bowl of orange fish roe, a bowl of creamy yellow sauce, and a small bowl of coleslaw.
  3. Step 3: Add about ½ cup beef and ½ cup chicken to each bowl, or just divide evenly. Add slaw to each bowl and top each with about 2 tablespoons of boba balls.
    A wooden bowl filled with noodles, sliced beef, colorful vegetables, and fish roe sits on a white table. A small wooden bowl of orange fish roe and a small black bowl of creamy sauce are also present. The bowl is placed on a striped gray napkin.
  4. Step 4: Serve with ¼ cup creamy herb dressing per bowl.
    A wooden bowl filled with noodles topped with sliced beef, chicken, colorful vegetables, sauce, and red pearls. Nearby, there are small bowls containing red pearls and a saucer of yellow sauce. A napkin with a fork and knife sits beside the bowl.

Notes

  • The beef, the chicken, and the dressing should be made the night before so they can sit overnight. The slaw and lo mein can be prepared right before assembling. 
  • When you first make the creamy herb dressing, it will have no color to it. After it sets you will notice the natural color from the spices will make it look light green, just like in the park. You can serve it on the side or drizzle it over the meat. 
  • You can find ground sumac in a small packet at any Asian market. If you can’t find sumac, lemon zest is a decent substitute.