Satay Chicken Noodle Salad
Try this Satay Chicken Noodle Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
contains white meat
tree nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
- 1 garlic clove minced
- salt and pepper
- 1/4 tsp salt
- 2 tbsp water
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 2 cups red cabbage shredded
- 1 tbsp cooking oil
- 2 cups green cabbage shredded
- 2 tsp brown sugar
- 1 1/2 tsp curry powder
- 1/4 cup peanut butter (preferably smooth)
- 1 1/2 tbsp sriracha or 2 tsp chili paste/sauce + 2 tsp vinega
- 6 tbsp coconut milk (i used low fat)
- 10 oz/300g fresh egg noodles (note 1)
- 2 carrots, finely chopped
- 2 scallion/shallot stems finely sliced on the diagon
- 1 large red chilli (not very spicy) deseeded and finely sliced (note 2)
- 12 oz/350g chicken breast cut in half vertically and thinly sliced
- 2 tsp sweet soy sauce/ kecap manis (note 3)
- 3 tbsp peanuts roughly chopped
- Carbohydrate 23.6583816747206 g
- Cholesterol 0 mg
- Fat 9.57054556537006 g
- Fiber 5.3966110612111 g
- Protein 5.9540833418609 g
- Saturated Fat 1.30968739027428 g
- Serving Size 1 1 -4 (323g)
- Sodium 63.9528576566883 mg
- Sugar 18.2617706135095 g
- Trans Fat 0.631981889608924 g
- Calories 185 calories
Mix dressing ingredients in a bowl until smooth.Prepare noodles according to packet instructions.Place both cabbages and carrots in a bowl, add ¼ 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.
