Satay Chicken Noodle Salad
User Reviews
5.0
156 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
3 -4
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Calories
474 kcal
-
Course
Main Course, Salad, Dinner
Satay Chicken Noodle Salad
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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.
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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
- 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
- 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.
- 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.
- 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.
- 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.
- Nutrition assuming 4 servings.
Nutrition Information
Show Details
Serving
332g
Calories
474cal
(24%)
Carbohydrates
34.5g
(12%)
Protein
38.1g
(76%)
Fat
21.7g
(33%)
Saturated Fat
7.3g
(37%)
Cholesterol
97mg
(32%)
Sodium
1151mg
(48%)
Potassium
671mg
(19%)
Fiber
5.2g
(21%)
Sugar
8g
(16%)
Vitamin A
5200IU
(104%)
Vitamin C
38.8mg
(43%)
Calcium
70mg
(7%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Serving | 332g | |
| Calories | 474cal | 24% |
| Carbohydrates | 34.5g | 12% |
| Protein | 38.1g | 76% |
| Fat | 21.7g | 33% |
| Saturated Fat | 7.3g | 37% |
| Cholesterol | 97mg | 32% |
| Sodium | 1151mg | 48% |
| Potassium | 671mg | 14% |
| Fiber | 5.2g | 21% |
| Sugar | 8g | 16% |
| Vitamin A | 5200IU | 104% |
| Vitamin C | 38.8mg | 43% |
| Calcium | 70mg | 7% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
156 reviews
Excellent
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