Satay Chicken Noodle Salad

 

Ingredients:

For the Dressing:

• 1/4 cup peanut butter (preferably smooth)
• 1 garlic clove, minced
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1 1/2 tablespoons Sriracha (or 2 teaspoons chili paste/sauce + 2 teaspoons vinegar)
• 2 tablespoons lime juice
• 6 tablespoons coconut milk (I used low fat)
• 2 tablespoons water
• 1/4 teaspoon salt

For the Salad:

• 10 ounces (300g) fresh egg noodles
• 2 cups red cabbage, shredded
• 2 cups green cabbage, shredded
• 2 carrots, finely chopped
• 1/4 teaspoon salt
• 2 scallion/shallot stems, finely sliced on the diagonal
• 1 large red chili (not very spicy), deseeded and finely sliced

For the Satay Chicken:

• 12 ounces (350g) chicken breast, cut in half vertically and thinly sliced
• Salt and pepper
• 1 1/2 teaspoons curry powder
• 2 teaspoons sweet soy sauce/kecap manis
• 1 tablespoon cooking oil

For Garnish:

• 3 tablespoons peanuts, roughly chopped

Instructions:

1. Make dressing: In a bowl, mix dressing ingredients until smooth.
2. Prepare noodles: Prepare noodles according to packet instructions.
3. Prepare salad: Place cabbages and carrots in a bowl. Add salt and toss to combine. Let wilt for 5-10 minutes.
4. Marinate chicken: Place chicken in a bowl. Add curry powder, sweet soy sauce, salt, and pepper. Toss to coat.
5. Cook chicken: Heat oil in a non-stick fry pan over high heat. Add chicken and cook for 3 minutes until golden. Transfer to a plate.
6. Assemble salad: Toss noodles, remaining salad ingredients, and chicken with dressing. Serve at room temperature or warm.

Optional additions:

• For extra flavor: Add a pinch of red pepper flakes or cayenne pepper to the dressing.
• For a richer texture: Add a dollop of creamy peanut butter or a spoonful of chopped cilantro.
• For a crunchy topping: Sprinkle with crushed peanuts or sesame seeds.

Enjoy your delicious Satay Chicken Noodle Salad!