If you like Satay Chicken, then you’re going to LOVE this Satay Chicken Noodle Salad! This is fantastic served warm or at room temperature. If you’re entertaining, lay everything out in separate bowls and let everyone help themselves!
Noodles. Satay Chicken. Veggies. And a creamy peanut dressing. What an awesome combination!
It’s like Satay Chicken and a noodle stir fry had a baby. Or a noodle stir fry and a salad had a baby. No, wait – more like Satay Chicken and a salad had a baby.
It’s a hybrid! And it’s INCREDIBLE with a capital I. A BIG capital I.
I can assure you, with the Japanese blood running through my veins, I am very fussy about feaux-Asian food. I’m not even going to pretend this is authentic South East Asian food by any stretch of the imagination.
But it’s darn tasty, and that’s all that matters. 🙂
So this is part of my attempt to get more veggies onto RecipeTin Eats in 2016. I started with just a satay chicken salad without noodles. But I just wasn’t happy. It was yum – ok yum.
But I knew that if I added noodles, it would be magical.
The creamy peanut dressing which is made to be tossed with noodles.
Speaking of the chicken, this isn’t just plain cooked chicken. Oh no! It’s made using a basic satay chicken recipe, so it’s got plenty of flavour oomph in its own right.
Honestly? I’d be happy with just a bowl of the chicken and the peanut dressing. Hold the veggies thanks!
Veggies – tick.
Noodles – tick.
Tasty satay chicken – double tick.
Creamy satay peanut sauce – triple tick.
Use all the willpower you have to NOT drink all the dressing.
Or eat all the chicken with the dressing. That’s the hardest part. When that chicken is cooked….you won’t be able to resist dunking it in the dressing to have a taste…then it will take a LOT of strength to stop! -Nagi x
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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
- 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.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
In case you missed it on Instagram, summer is BACK in Sydney and Dozer is LOVING it!! (PS Dozer is the crazy one jumping higher, the one at the front is his beach buddy Ollie! 😉 )
Christine says
Ok to sub rice noodles instead of egg noodles? Thanks!
Stephanie says
We loved this dish! It is a family favorite now and I am going to add it to my potluck list of dishes. Thank you for a fun and tasty recipe!
Nagi says
That’s great Stephanie! Thanks for letting me know! – N x ❤️
Sheila in MD says
I realize curry is a main ingredient in the chicken marinade but I just don’t like it-love everything else in here-any thoughts on a possible sub? I know I have eaten satay without in Thai restaurants on occasion. Thanks!
Nagi says
Hi Sheila! You’re right – Thai restaurants don’t use curry powder in their satay 🙂 Skip it, add 1/2 tsp garlic powder and 1/4 tsp paprika, that will add extra flavour to the chicken to compensate 🙂 N x
Sheila in MD says
Thanks!!!
Carmen Wishlow says
Trying this tonight! I doubled the sauce and the marinade as I have 2 boys and a hubby and they eat a lot so more chicken too! I cant be bothered with the buying a HUGE cabbage so I am using a bag of coleslaw and the spiralizing the carrots to make my life easier! The sauce is so so good so far hoping the curry wont over power the as I have never cooked with it but its quite potent! I have prepped it all ready to go! I will check in once it has been made!
Nagi says
It won’t overpower! Don’t worry!!
Lisa S says
I made this recipe for dinner last night. The only differences were that I doubled the chicken, the two breasts I had were ENORMOUS, so I also doubled the seasoning. I also added to the veggie amount by adding steamed broccoli, because I had extra I increased the sauce by half. This was an excellent dinner! Hubs, a farmer who far prefers meat and potatoes to anything else, even loved it. Thanks so much for a great recipe addition. It will definitely be in our rotation.
Nagi says
Great to hear you enjoyed this Lisa! Thanks for letting me know 🙂 N x
Jo-Anne Case says
Can I use real chillies instead of paste in dressing as I have an abundance at the moment!
Nagi says
Yes for sure! Add finely chopped chilli gradually until it is to your taste!
Pearl says
What kind of curry powder do you use in the chicken marinade?
Nagi says
HI Pearl! Cloves of India is my usual but I use whatever I have on hand 🙂 N x
Jax says
Yum, yum, yum and more YUM! So quick and easy! I just made up whatever salad I had, added soy and garlic to chicken marinade, mint at the end…
Only 2 of us ate, so there’s another meal for tomorrow… Too excited!!!
I’ve made heaps of your dishes, ALL so yum! I’ve passed on your site to friends.. You’re a life saver in the kitchen!!
Cheers Nagi!! 😁
Nagi says
I’m so happy to hear you enjoyed this Jax!! Thanks for taking the time to leave a review. N x ❤️
Kylie says
Delicious. Hubby went back for 2nds. Only thing is prep time, took me a long time to make ready but it was worth it. Next time I’ll make the sauce the day before & marinate the chicken too. It’s now been printed off & added to my recipe book.
Nagi says
Fantastic to hear Kylie! Thank you for leaving a review. N x ❤️
Jane says
Nagi,
I am bulk cooking getting ready for Bub #3, if I marinated the chicken and froze it in portions, would that be OK? Do you think the dressing would freeze, or how long would it be OK made up in the fridge?
We eat this a lot and with spring / summer coming, I’m trying to make it easy on my husband and I to eat tasty meals whilst we settle #3 in.
J
Nagi says
Congrats on Bub #3 Jane! The chicken will freeze just fine in the marinade and the dressing will keep for 2 – 3 days in the fridge but I don’t think it will freeze well, sorry to say. Hope that helps! N x
Catherine Wiencek says
This was great! Will double the sauce. I used a really good Fish Sauce in lieu of the salt for all the veggies. Gave a nice edge. Otherwise followed to a T Will be made regularly. Thank you…
Nagi says
Fantastic! So pleased to hear that Catherine, thank you for letting me know! N xx
Marie says
Wow this was so good! I used shrimps instead of chicken and it was a hit. The dressing is creamy and delicious, i really enjoyed it! I will make this many times again
Shawna says
Love the delicious mixture of flavors. I did not use any brown sugar (it didn’t need it). I used spiralized zucchini for the noodles. I only had hot curry and it added a nice bite to the meal. Even the husband loved it!
Shelly says
Wow! Made this for dinner tonight and it was amazing! Husband loved it too.
Nagi says
Fantastic to hear Shelly! Thanks so much for letting me know! N x
Regitze says
I didn’t make the chicken, but the dressing and salad Werge delicious 🙂 Thanks for the recipe, will definitely make the dressing again 🙂
Nagi says
So glad to hear that Regitze! Thanks for letting me know you enjoyed it!
Michelle says
Nagi, your website is addicting! I love scrolling through all the recipes whenever I get the chance and trying out your recipes as much as possible. I love ramen and the dressing and satay chicken were excellent. I used stringed carrots and cucumber instead of cabbage because I did not have cabbage. I did not cook them, I just added them on the salad during plating.
That dressing though!
Will try the broccoli and potato soup and cheesy garlic bread while I am with friends and my husband in the mountains this weekend.
You’re fabulous! Thank you!!
Nagi says
Thanks so much for the lovely compliment Michelle! I’m so glad you enjoy my recipes. 🙂 I know, isn’t the dressing insane?? I am obsessed with this recipe! N xx
ash says
Hi! is this ok to eat refrigerated?
Nagi says
Sure! I prefer it at room temp but fridge cold is fine too! 🙂
Robin says
This was so delicious! The chicken was so tender and there are so many flavors in it.
Nagi says
THANK YOU! I’m so thrilled to hear you enjoyed this Robin! 🙂 N x
Anna says
Looks delicious! What kind of curry powder is used for the chicken?
Nagi says
Hi Anna! Any curry powder will work 🙂 I’m not loyal to any brand, I just use any from the supermarket!
Sarah No one says
Thank you for sharing this recipe! It was delicious. I look forward to trying some of your other recipes!
Nagi says
Woo hoo! I’m so glad you enjoyed this Sarah, thanks so much for letting me know! N x