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
- 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
- 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)
- 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
- 3 tbsp peanuts , roughly chopped
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Mix dressing ingredients in a bowl until smooth.
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Prepare noodles according to packet instructions.
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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.
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Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
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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.
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Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.
1. I used Fantastic Fresh Singapore Noodles, but you can use any noodles you want. Just prepare them according to the packet instructions. I like use the thin noodles you get from the refrigerator section of the supermarket. They only require soaking in boiling water for a couple of minutes to prepare them.
2. The larger the chili, the less spicy they are. I used the large red chilies that are around 15cm/6" long that are not very spicy. You could also use finely sliced red bell peppers/capsicums, or omit this altogether.
3. You can use either sweet soy sauce OR kecap manis in this. Sweet soy sauce is syrupy and sweet, compared to thin ordinary soy sauce. If you can't find sweet soy sauce or kecap mains, then use 1 1/2 tsp brown sugar and 1 tbsp soy sauce.
4. To serve warm, I like to cook the chicken last, then toss all the other ingredients into the fry pan and add 1/4 cup water. Cook over medium heat for 2 minutes until warmed through, then serve.
5. Nutrition assuming 4 servings.
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! 😉 )
Ok to sub rice noodles instead of egg noodles? Thanks!
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!
That’s great Stephanie! Thanks for letting me know! – N x ❤️
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!
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
Thanks!!!
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!
It won’t overpower! Don’t worry!!
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.
Great to hear you enjoyed this Lisa! Thanks for letting me know 🙂 N x
Can I use real chillies instead of paste in dressing as I have an abundance at the moment!
Yes for sure! Add finely chopped chilli gradually until it is to your taste!
What kind of curry powder do you use in the chicken marinade?
HI Pearl! Cloves of India is my usual but I use whatever I have on hand 🙂 N x
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!! 😁
I’m so happy to hear you enjoyed this Jax!! Thanks for taking the time to leave a review. N x ❤️
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.
Fantastic to hear Kylie! Thank you for leaving a review. N x ❤️
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
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