Satay Chicken Noodle Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
3 -4
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Calories
474 kcal
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Course
Main Course, Salad, Dinner
Satay Chicken Noodle Salad
Description
The salad dressing blends peanut butter, garlic, sesame oil, soy sauce, brown sugar, sriracha, lime juice, coconut milk, water, and salt into a smooth sauce that carries rich, nutty, and mildly spicy notes. Egg noodles are prepared and combined with shredded red and green cabbage and chopped carrots, which are salted shortly to soften.
Chicken breast slices are coated with salt, black pepper, curry powder, and sweet soy sauce, then quickly cooked in oil until golden. The warm chicken, noodles, and vegetables are tossed with the peanut dressing along with chopped red chili and scallions. Peanuts add extra crunch as garnish.
This salad can be served at room temperature, supporting varied seasonings and textures, making it a satisfying casual dish.
The recipe notes provide options for noodle types, chili alternatives, and warming instructions if preferred served hot.
Ingredients
Dressing
- ¼ cup peanut butter (preferably smooth)
- 1 garlic minced, clove
- 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 egg noodles Note 1, fresh, 300g (about 10.5 oz
- 2 cups red cabbage , shredded
- 2 cups green cabbage , shredded
- 2 carrot finely chopped
- 1/4 tsp salt
- 2 scallion finely sliced on the diagonal, or shallot stems
- 1 red chili not very spicy), deseeded and finely sliced (Note 2, large
Satay Chicken
- 12 oz / 350g chicken breast , cut in half vertically and thinly sliced
- salt
- black pepper
- 1 1/2 tsp curry powder
- 2 tsp Sweet soy sauce Note 3, aka kecap manis
- 1 tbsp neutral cooking oil generic 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
- Use fresh egg noodles or alternatives prepared per package instructions; refrigerated thin noodles requiring brief soaking work well.
- Larger red chilies tend to be less spicy; you may substitute with red bell peppers or omit chili entirely.
- Sweet soy sauce (kecap manis) is preferred for sweetness and syrupy texture; if unavailable, mix brown sugar and soy sauce as a substitute.
- For a warm salad, cook the chicken last, then toss all ingredients in a pan with a little water to heat through before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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