Satay Chicken Noodle Salad
Total Time
20 minutes
Prep Time
15 minutes
Cook Time
5 minutes
Rating
4.97 out of 5 stars
(52)
Ingredients
3 servings
- ¼ cup peanut butter (preferably smooth)
- 1 garlic clove (, minced)
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 2 tsp brown sugar
- 1 1/2 tbsp sriracha (, or 2 tsp chili paste/sauce + 2 tsp vinegar)
- 2 tbsp lime juice
- 6 tbsp coconut milk (I used low fat)
- 2 tbsp water
- 1/4 tsp salt
- 10 oz/300g fresh egg noodles (Note 1)
- 2 cups red cabbage (, shredded)
- 2 cups green cabbage (, shredded)
- 2 carrots (, finely chopped)
- 1/4 tsp salt
- 2 scallion/shallot stems (, finely sliced on the diagonal)
- 1 large red chilli (not very spicy), deseeded and finely sliced (Note 2)
- 12 oz / 350g chicken breast (, cut in half vertically and thinly sliced)
- Salt and pepper
- 1 1/2 tsp curry powder
- 2 tsp sweet soy sauce/ kecap manis (Note 3)
- 1 tbsp cooking oil
- 3 tbsp peanuts (, roughly chopped)
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Preparation
Step 1
Mix dressing ingredients in a bowl until smooth.
Step 2
Prepare noodles according to packet instructions.
Step 3
Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
Step 4
Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
Step 5
Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
Step 6
Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.
Step 7
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