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Satay Chicken Noodle Salad | Daily Dine

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Satay Chicken Noodle Salad

Satay Chicken Noodle Salad

Chicken satay tossed in a noodle salad loaded with plenty of veggies with a creamy peanut satay dressing! Serve this warm or at room temperature.

View original recipe on recipetineats.com

dinnernoodlessalad

0

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 3

Nutritional Information

Calories:474 kcal

Carbohydrate:34.5 g

Cholesterol:97 mg

Fat:21.7 g

Dietary Fiber:5.2 g

Protein:38.1 g

Saturated Fat:7.3 g

Sodium:1151 mg

Sugar:8 g

Ingredients

1/4 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

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.