Name: Satay Chicken Noodle Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3
Cuisine: European
Ingredients: 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

When you like Satay Chicken, you then’re going to LOVE this Satay Chicken Noodle Salad! That is improbable served heat or at room temperature. When you’re entertaining, lay every part out in separate bowls and let everybody assist themselves!

Noodles. Satay Chicken. Veggies. And a creamy peanut dressing. What an superior mixture!

It’s like Satay Chicken and a noodle stir fry had a child. Or a noodle stir fry and a salad had a child. No, wait – extra like Satay Chicken and a salad had a child.

It’s a hybrid! And it’s INCREDIBLE with a capital I. A BIG capital I.

I can guarantee you, with the Japanese blood working via my veins, I’m very fussy about feaux-Asian meals. I’m not even going to fake that is genuine South East Asian meals by any stretch of the creativeness.

Nevertheless it’s darn tasty, and that’s all that issues. 🙂

So that is a part of my try to get extra veggies onto RecipeTin Eats in 2016. I began with only a satay chicken salad with out noodles. However I simply wasn’t pleased. It was yum – okay yum.

However I knew that if I added noodles, it will be magical.

The creamy peanut dressing which is made to be tossed with noodles.

Talking of the chicken, this isn’t simply plain cooked chicken. Oh no! It’s made utilizing a fundamental satay chicken recipe, so it’s acquired loads of flavour oomph in its personal proper.

Actually? I’d be pleased with only a bowl of the chicken and the peanut dressing. Maintain the veggies thanks!

Veggies – tick.

Noodles – tick.

Tasty satay chicken – double tick.

Creamy satay peanut sauce – triple tick.

Use all of the willpower you need to NOT drink all of the dressing.

Or eat all of the chicken with the dressing. That’s the toughest half. When that chicken is cooked….you received’t have the option to withstand dunking it within the dressing to have a style…then it’ll take a LOT of power to cease!

LIFE OF DOZER

Satay Chicken Noodle Salad Recipe

Serves: 3 Prep Time: 15 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 474 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

Mix dressing ingredients in a bowl until smooth.
Prepare noodles according to packet instructions.
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.
Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
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.
Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Notes

1. I used Fantastic Fresh Singapore Noodles, but you can use any noodles you want. Just prepare them according to the packet instructions. I like use the thin noodles you get from the refrigerator section of the supermarket. They only require soaking in boiling water for a couple of minutes to prepare them.
2. The larger the chili, the less spicy they are. I used the large red chilies that are around 15cm/6" long that are not very spicy. You could also use finely sliced red bell peppers/capsicums, or omit this altogether.
3. You can use either sweet soy sauce OR kecap manis in this. Sweet soy sauce is syrupy and sweet, compared to thin ordinary soy sauce. If you can't find sweet soy sauce or kecap mains, then use 1 1/2 tsp brown sugar and 1 tbsp soy sauce.
4. To serve warm, I like to cook the chicken last, then toss all the other ingredients into the fry pan and add 1/4 cup water. Cook over medium heat for 2 minutes until warmed through, then serve.
5. Nutrition assuming 4 servings.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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