Satay Chicken Noodle Salad

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

1. Mix dressing ingredients in a bowl until smooth.
2. Prepare noodles according to packet instructions.
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.
4. Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
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.
6. Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Source

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