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! 😉 )
Totally delicious – one of the best of Nagi’s recipes I’ve cooked – and I’ve cooked a lot of them. We had it warm – more like a stirfry and I added snow peas. This recipe is a keeper.
First of Nagi’s recipes I have tried and won’t be the last – can’t wait to get the book. Delicious and super easy. Have a large family to feed and was a hit with everyone (will just need to tone down the sriracha a little next time for a couple of the kiddo’s)
This is delicious and a favourite in our house! Could I make the dressing up and keep in a jar in the fridge? If so, how long would it keep for? Or would it freeze?
I just made this with kangaroo instead of chicken, and it was delicious! I know both kids and adults will enjoy the food if I use your recipes. Your flavours never fail me. Thanks Nagi!
This was amazing! I’m so glad last minute I decided to make enough to eat it for dinner twice 😄
Made this last night and it was a hit, Added capsicum and green beans and just used a store coleslaw packet. Absolutely delicious. Thanks Nagi.
Yum thanks so much Nagi!!! Added some Vietnamese mint and some fresh coriander would have been sweet. You are a superstar xxxxx
My dressing is watered down more than what the creamy dressing looks like in the photo. Any idea how to get it thicker
HI ALysia, did you make any changes to the ingredients by any chance? N x
the sauce turn out sooo good you could drink it !
I’m so glad you loved it Victoria!!! N x
This was SO good! Made it tonight with just a few changes per my pantry. Didn’t have enough cabbage so doubled the carrots, and added a large thinly sliced green bell pepper in place of the red pepper. Only had 5 oz of noodles (flat rice), but was plenty! A little extra saucy, but that’s the best part anyways. Used gochujang and a dash of vinegar instead of sriracha. A+++ delicious!
Wahoo, that’s awesome Carie! N x
This recipe is delicious! It has become a mainstay at our house! We have used the curry seasoning on other items and used them in kababs and it’s equally good. Love it!
This was fantastic! So flavorful and a huge hit with my family of 5. Thank you for the recipe!
My family love this salad. I’ve made it twice in as many weeks, we will be having it for lunch tomorrow. Thanks for the recipe and for Dozer!
Perfect Carla, it makes the best leftovers!! N x
Loving this recipe and planning to make it this weekend. And I am in love with Dozer too!
I hope you love it Naznin!
I tried this recipe tonight and my hubby and I were blown away! Even my 2 year old gobbled it up. I will definitely be putting this on my rotation. Amazing flavour and super easy to make.
Wahoo, I’m so glad it was a hit Ashley!
We LOVE LOVE LOVE this recipe in our house. My husband requests it all the time and my two young kids even manage to get through it! I add finely sliced snow peas, shreaded ice burg lettuce and a bit of red capsicum too just to add more veges. Have loved going through your recipes, its my favourite cooking inspo these days!!
Thanks so much Amy, I’m so glad your whole family loves this. Great idea with the veggies, I try pack in extra veg into so many of my meals too ❤️
This is one of our all time favorite dishes now! If I don’t make it every couple of weeks my husband and I actually get cravings for it. I follow the recipe exactly but then I use more shredded cabbage and soak it in a homemade asian dressing that I make using the extra seasoning packets from the ramen noodles for just another dimension of scrumptious deliciousness! Thank you Nagi, your recipes are great. Tonight I am trying your chicken vegetable ramen recipe and I am sure it will be wonderful.
I’ve made this twice, now. Delicious both times…we substituted sliced boneless pork chops the second time. My husband thinks I’m a genius! Actually, he thinks you’re a genius! Thank you, Nagi. You have made cooking so much fun!
I’m so happy you loved it!
Another winner! Between freezer, pantry and fridge I had pretty much everything needed to make this without going to the shops. I cooked some dried ramen noodles and I was a little short on the amount of cabbage so threw in some chopped cucumber to make up the volume…delicious!
Thanks Nagi!
Awesome Sandra, I’m so glad you loved it!!!
Ok to sub rice noodles instead of egg noodles? Thanks!