By:Nagi
176 Comments
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 theJapanese 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 ismade 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 chickenwith 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
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 5 minutes mins
Total: 20 minutes mins
Dinner, Noodles, Salad
4.96 from 50 votes
Servings3 -4
Tap or hover to scale
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
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:
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/capsic*ms, 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.
Nutrition Information:
Serving: 332gCalories: 474cal (24%)Carbohydrates: 34.5g (12%)Protein: 38.1g (76%)Fat: 21.7g (33%)Saturated Fat: 7.3g (46%)Cholesterol: 97mg (32%)Sodium: 1151mg (50%)Potassium: 671mg (19%)Fiber: 5.2g (22%)Sugar: 8g (9%)Vitamin A: 5200IU (104%)Vitamin C: 38.8mg (47%)Calcium: 70mg (7%)Iron: 4.3mg (24%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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176 Comments
Janine Davis says
Made this for my girlfriends yesterday. It was truly delicious, I made double the amount of the sauce intending to freeze the remainder. None left! A firm favourite now. Thank you.Reply
- Judie McE says
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.Reply
- Niccole says
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)Reply
- Claire says
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?Reply
- Rachael says
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!Reply
See AlsoIrish Beef and Guinness Stew - Amy Morgan says
This was amazing! I’m so glad last minute I decided to make enough to eat it for dinner twice 😄Reply
- Emma says
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.Reply
- Tony says
Yum thanks so much Nagi!!! Added some Vietnamese mint and some fresh coriander would have been sweet. You are a superstar xxxxx
Reply
- Alysia Ballantyne says
My dressing is watered down more than what the creamy dressing looks like in the photo. Any idea how to get it thicker
Reply
- Nagi says
HI ALysia, did you make any changes to the ingredients by any chance? N x
Reply
- victoria kingsman says
the sauce turn out sooo good you could drink it !Reply
- Nagi says
I’m so glad you loved it Victoria!!! N x
Reply
- Carie says
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!Reply
- Nagi says
Wahoo, that’s awesome Carie! N x
Reply
- Tammy says
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!Reply
- Sumi says
This was fantastic! So flavorful and a huge hit with my family of 5. Thank you for the recipe!Reply
- Carla says
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!Reply
- Nagi says
Perfect Carla, it makes the best leftovers!! N x
Reply
- NAZNIN LILA says
Loving this recipe and planning to make it this weekend. And I am in love with Dozer too!Reply
- Nagi says
I hope you love it Naznin!
Reply
- Ashley says
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.Reply
- Nagi says
Wahoo, I’m so glad it was a hit Ashley!
Reply
- Amy says
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!!Reply
- Nagi says
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 ❤️
Reply
- susan Eiland says
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.Reply
- Tammy says
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!
Reply
- Nagi says
I’m so happy you loved it!
Reply
- Sandra says
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!Reply
- Nagi says
Awesome Sandra, I’m so glad you loved it!!!
Reply
