Satay Chicken Noodle Salad


If you like Satay Chicken, then you’re going to LOVE this Satay Chicken 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!

INGREDIENTS

Dressing
  • 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
Salad
  • 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)
Satay Chicken
  • 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
Garnish
  • 3 tbsp peanuts , roughly chopped
INSTRUCTIONS
  1. Mix dressing ingredients in a bowl until smooth.
  2. Prepare noodles according to packet instructions.
  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.
  4. Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
  5. Please visit Satay Chicken Noodle Salad for full instructions.

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