If you like Satay Chicken, then you’re going to LOVE this noodle salad! This is fantastic served warm or at room temperature.
If you’re entertaining, lay everything out in separate bowls and let everyone help themselves!
Noodles. Satay Chicken. Veggies. And a creamy peanut dressing. What an awesome combination!
It’s like Satay Chicken and a noodle stir fry had a baby. Or a noodle stir fry and a salad had a baby. No, wait – more like Satay Chicken and a salad had a baby.
It’s a hybrid! And it’s INCREDIBLE with a capital I. A BIG capital I.
¼ cup peanut butter (preferably smooth)
1 garlic clove, minced
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp brown sugar
1½ 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
¼ tsp salt
10oz/300g fresh egg noodles (Note 1)
2 cups red cabbage, shredded
2 cups green cabbage, shredded
2 carrots, finely chopped
¼ tsp salt
2 scallion/shallot stems, finely sliced on the diagonal
1 large red chilli (not very spicy), deseeded and finely sliced (Note 2)
12oz/350g chicken breast, cut in half vertically and thinly sliced
Salt and pepper
1½ tsp curry powder
2 tsp sweet soy sauce/ kecap manis (Note 3)
1 tbsp cooking oil
3 tbsp peanuts, roughly chopped
- 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 ¼ 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.