Satay Chicken Noodle Salad

Chicken satay tossed in a noodle salad loaded with plenty of veggies with a creamy peanut satay dressing! Serve this warm or at room temperature.

Ingredients

• 6 tbsp coconut milk ((I used low fat))
• 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
• 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
• 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)

Instructions

1. 1

   Mix dressing ingredients in a bowl until smooth.

2. 2

   Prepare noodles according to packet instructions.

3. 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. 4

   Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.

5. 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. 6

   Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.