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! 😉 )
Looks delicious! What kind of curry powder is used for the chicken?
Hi Anna! Any curry powder will work 🙂 I’m not loyal to any brand, I just use any from the supermarket!
Thank you for sharing this recipe! It was delicious. I look forward to trying some of your other recipes!
Woo hoo! I’m so glad you enjoyed this Sarah, thanks so much for letting me know! N x
Hi Nagi, I live in Ontario, Canada and Im not sure what type of noodles to use. Any suggestions?
Hi Darcelle! Any thin yellow noodles (egg noodles) that are fresh i.e. in the fridge section of the supermarket 🙂
Sorry, I forgot to add that I cannot find fresh egg noodles anywhere.
Oh! Gotcha! Use dried egg noodles, cook per packet instructions 🙂
I had to stop my husband at three bowls. My three children enjoyed it as well. This recipe is a keeper! Thanks!
Ba ha ha! I love that, restraining your husband! 🙂 N x
One of my favourite recipes of yours (is getting harder and harder though because so many are amazing) because it’s super tasty but also loaded with vegetables and using my food processor for cutting up the veggies pretty quick and straightforward to make.
And you’ve picked yet ANOTHER of my personal favorites!! Took a lot of testing to get the dressing right for this, so glad you enjoyed it!!
This was beyond delicious! My 2 year old and picky husband gobbled it right up. On the menu again for next week, thank you!
Thank you for trying my recipe Stephanie! I’m so glad you enjoyed it, thank you for coming back to let me know! N x
I want to try this so badly, but nobody else in my house is willing. Do you think it would keep well in the fridge for me to eat the leftovers for a couple days?
Hi Raven! Yup – I eat cooked chicken 3 days after cooking it – so I have it for 4 days straight!!
This was A-M-A-Z-I-N-G! We loved it. The only thing we did was double the peanut butter and I used two cole slaw with carrot bags to speed things up. So good! This is a new family favorite 🙂 Thank you!
Thanks for trying my recipe Kim! So glad you enjoyed it! N x
Hi. Do you have the nutritional info for this recipe? Looks A-mazing
Hi Stacy! Just added it – table under the recipe 🙂
Hi! Would chicken thighs be ok to use here?
They will be great! 🙂 You can skip the tenderising step with thighs, much juicier than breast!
I got home late from work tonight and this looked yummy and quick to make. Glad I did yum yum, will definitely be making this again.
Ooh! So glad you enjoyed this Jane, thank you for letting me know! N x
Made this recipe last night, Nagi, and both my husband and I loved it! Having leftovers for lunch today, he said to me, “You can make this any time you like!” 🙂
Yay! So glad you and your husband enjoyed it Jill, thank you for letting me know! N x
Wow Nagi, another winner! This has made its way into my regular dinner ‘rotation’. My adaptations- I skip the noodles (husband is ‘low carb’), I use a pre-cut Asian stir fry/salad mix as I’m too lazy/busy mid week to stand there shredding vegetables like a fool, and I sub the peanut butter for almond butter as I always do (peanut allergy in out house). Almond butter always works well in place of peanut butter in pretty much everything!
There is always heaps of dressing and salad left over so I use this the following night and cook up some beef strips in a similar marinade to the chicken. Double duty dinner!
I’m glad you enjoyed this Fiona! And you know what, YES to skipping the noodles, I can totally skip the noodles in this too when I’m “trying” to be healthy!! Thanks so much for letting me know you and your husband enjoyed this! 🙂 N x
So happy to make a Pinterest recipe that was all that it promised and tasted great!! The dressing really makes it. I had to use your tip with brown sugar/soy as I couldn’t find sweet soy or that other sauce. (Maybe an Asian market?) thank you for this delicious dinner and a lunch or two for work that I will REALLY look forward to!! Yum!!
YAY! So glad you loved it Maggie, thank you for letting me know!!!
I am going to make this with prawn tomorrow. Will let you know how it went..
Oooh! I hope you love it Karin! 🙂
It was amazing!! I took it to a party and it was definitely one of the favorite of the night.
WOO HOO! Thank you so much Karin, so glad you and your friends loved it!!
Holy Yum! I didn’t have cabbage and carrots so used an Asian chopped salad kit. Worked a charm! The chicken was amazing! It made my whole house smell yummy! Plan on making it again with some homemade wontons to accompany it. Great dish!!!
WOO HOO! I am SO GLAD you enjoyed this Gillian! N x
HOLY TOLEDO!! WHAT did you DO here?!?! This is so incredibly flavourful. It was easy to prepare & truly quite elementary. The FLAVOUR though!!! Nagi, this is amazing. I (thankfully) doubled the recipe for my family, with the intention of having leftovers. I do have leftovers……not much though. My spouse walked into our kitchen & said (after seconds) “I *want* more, but I think I need to wait a few minutes”.
I did add extra sriracha to the finished product. I also increased the garlic because I had solo garlic; I always increase the garlic. I also added more salt, but that’s because 3/4 of our household has very low blood pressure.
Regardless, this recipe is a MASTERPIECE. You should actually strut in public because of what you’ve taught us with this recipe.
Mmmmmmmm, so delicious. 45 STARS!
WOO HOO!!! Thank you thank you Josie! I’m SO glad you and your fam enjoyed this!!!! (PS No strutting. Just a big goofy grin on my face that you loved this as much as I do!) N x
Hi Nagi – I would like to make this this weekend. To accommodate gluten-free friends, I’m thinking of using rice noodles. Do you think it would work? If so, should I heat the noodles with the sauce or pour sauce over cool noodle? Thank you for your help!
ABSOLUTELY Sophia! I’m actually going away with girlfriends in a couple of weeks and am doing the same thing!! I would pour the sauce over the cool noodles 🙂
Hi Nagi,
I came across your blog after reading your recipes in Super Food Ideas. I could not put my phone down! I want to make every single recipe. When I decided on a couple to make I made my shopping list. It was so short as I already had so many ingredients in my pantry which is so handy. I also love the comprehensive notes you provide with each recipe.
My partner cannot stand coconut milk (for some crazy reason!! ?). Do you think I could substitute it in this recipe for satay sauce or do you think perhaps he won’t taste it in there?
Thanks you!
Jules
Jules! I’m so thrilled you found me via Super Food Ideas and that you like the look of my recipes! <3 Unfortunately the satay sauce is pretty dependent on coconut milk because satay sauce has mild coconut flavour in it. BUT as an alternative, almond milk works pretty well because it has a mild nitty flavor, otherwise evaporated milk works pretty well too.
Tell you partner he needs to get over it!! How can you live a life without coconut milk?? Curries! Soups! Laksa!!!!?
Ha ha ha I agree Nagi! I am going to make a double batch of your satay sauce with coconut milk this week and start acclimatising his tastes buds the the delicious taste of coconut milk ☺️☺️☺️
This was absolutely delicious! I could just drink the sauce – you know it’s good when my husband and I were both using our fingers to get every drop out of the bowl. Beautifully balanced and had that fresh and tangy taste from the lime that is perfect for this time of year. Plus it had the word salad in the title, which makes it sound ridiculously good for you, what more could you want? I cheated and used bought coleslaw mix rather than chopping the veggies so it was also such a quick meal. Love your work, keep the wonderful recipes coming!
WOAH! Thank you! So glad you enjoyed it as much as I do Beck!!! 🙂