Satay Chicken Noodle Salad

Name: Satay Chicken Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: ½ cup creamy peanut butter; 2 garlic cloves; 1 tablespoon sesame oil; ¼ cup low-sodium soy sauce; 1 tablespoon brown sugar; 1 teaspoon sriracha or chili paste; ¼ cup fresh lime juice; ⅔ cup light coconut milk; salt to taste; 1 ½ pounds boneless skinless chicken breasts; ¼ teaspoon salt; ¼ teaspoon pepper; 2 teaspoons curry powder (see note); 2 tablespoons low-sodium soy sauce; 1 tablespoon sesame oil or other cooking oil like vegetable, avocado, coconut; 10 to 12 to 12 ounces spaghetti noodles or fresh egg noodles; 2 cups shredded green or red cabbage; 2 cups chopped kale (see note); 1 large carrot; Chopped peanuts for garnish (optional)

User Reviews

4.9

153 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 servings
Course
Salad
Cuisine
American

Satay Chicken Noodle Salad

Iris Warren

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Ingredients

Servings

Satay Sauce:

½ cup creamy peanut butter natural or regular
2 garlic cloves finely minced
1 tablespoon sesame oil
¼ cup low-sodium soy sauce
1 tablespoon brown sugar
1 teaspoon sriracha or chili paste more to taste if you want extra heat
¼ cup fresh lime juice about 3 limes
⅔ cup light coconut milk
salt to taste

Chicken:

1 ½ pounds boneless skinless chicken breasts thinly sliced
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons curry powder (see note)
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil or other cooking oil like vegetable, avocado, coconut

Salad:

10 to 12 to 12 ounces spaghetti noodles or fresh egg noodles depending on how noodle-y you want the salad
2 cups shredded green or red cabbage or a combo
2 cups chopped kale (see note)
1 large carrot grated on the large holes of a box grater (about 1/2 to 1 cup)
Chopped peanuts for garnish (optional)

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Instructions

Mix all the sauce ingredients together in a blender and process until smooth. Set aside (this can be done several days in advance and refrigerated).
Cook the noodles according to package directions. Drain and set aside.
While the noodles cook, toss the chicken with the salt, pepper, curry powder, and soy sauce.
Heat the oil (sesame oil is my favorite for this recipe!) in a large, 12-inch nonstick skillet until rippling and hot.
Add the chicken in a single layer and cook, stirring occasionally, until cooked through, 3-4 minutes.
In a large bowl, toss the prepared noodles with the cabbage, kale, and carrots. Add the chicken. Pour over the dressing and toss to combine.
Serve immediately (although this also makes great leftovers straight from the fridge).

Notes

Peanut Butter: natural peanut butter works great - the sauce will have more grit to it than if using creamy peanut butter, but it's still delicious.
Greens: the greens in the salad are very adaptable. It's best to have something sturdy - like cabbage or kale - so it doesn't wilt as the salad sits (because the leftovers are amazing) but you could probably even experiment using spinach or romaine, especially if you are eating it up right away. I like to use a shredded cabbage and kale mix from Trader Joe's.
Curry Powder: I'm a broken record about this but my favorite curry powder is the sweet curry powder from Penzey's - just make sure to love the taste of whatever curry powder you use.
Chicken: one key to this salad is to slice that chicken extra thin. It cooks quickly and absorbs a ton of yummy flavor!

Nutrition Information

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Serving 1 Serving Calories 535kcal (27%) Carbohydrates 50g (17%) Protein 38g (76%) Fat 21g (32%) Saturated Fat 5g (25%) Cholesterol 73mg (24%) Sodium 920mg (38%) Fiber 4g (16%) Sugar 7g (14%)