Satay Chicken Noodle Salad

This is a fresh noodle salad featuring succulent chicken satay and a mix of crisp veggies, all tossed in a rich, creamy peanut satay dressing. The combination of flavors and textures is out of this world. This dish is perfect to serve warm or at room temperature, making it a versatile option for lunch or a satisfying dinner.

Instructions

1. 1

   To make the dressing, mix the peanut butter, minced garlic, sesame oil, soy sauce, brown sugar, sriracha, lime juice, coconut milk, water, and salt in a bowl until you get a smooth, creamy consistency.

2. 2

   Prepare the noodles according to the package instructions. Drain them well.

3. 3

   In a separate large bowl, combine both the red and green cabbage with the carrots. Add 1/4 tsp of salt, toss to mix, and let the vegetables sit for 5 to 10 minutes to lightly wilt.

4. 4

   For the satay chicken, place the sliced chicken breast in a bowl. Season with salt and pepper, then add the curry powder and sweet soy sauce. Toss to coat the chicken evenly.

5. 5

   Heat the cooking oil in a non-stick frying pan over high heat. Add the chicken and cook for about 3 minutes, or until it's golden brown and cooked through. Transfer the cooked chicken to a plate.

6. 6

   In the large bowl with the cabbage and carrots, add the noodles, scallions, sliced red chili, the cooked chicken, and the prepared dressing. Toss everything together until the ingredients are well-combined and coated in the dressing. Garnish with chopped peanuts and serve immediately.

Recipe Notes

• I used Fantastic Fresh Singapore Noodles, but you can use any kind of noodles you prefer. I personally like the thin ones from the refrigerated section of the supermarket, as they only need to be soaked in boiling water for a couple of minutes.

• A general rule is that larger chilies are less spicy. I used a long red chili, about 6 inches long, which provides flavor without too much heat. You can also use finely sliced red bell peppers or omit the chili entirely if you prefer.

• Sweet soy sauce (or kecap manis) is a thick, syrupy and sweet sauce, very different from ordinary thin soy sauce. If you can't find sweet soy sauce or kecap manis, you can create a similar flavor by using 1 1/2 teaspoons of brown sugar and 1 tablespoon of regular soy sauce.

• If you prefer to serve the salad warm, I suggest cooking the chicken last. Then, toss all the other ingredients into the hot frying pan with about 1/4 cup of water and cook over medium heat for about 2 minutes until everything is heated through before serving.