If you want Satay chicken, you then’re going to like this Satay hen Noodle Salad! this is first rate served warm or at room temperature. if you’re unique, lay the entirety out in separate bowls and allow every body assist themselves!

It’s like Satay chook and a noodle stir fry had a child. Or a noodle stir fry and a salad had a child. No, wait – greater like Satay fowl and a salad had a toddler.


So that is a part of my try and get greater vegetables onto RecipeTin Eats in 2016. I began with only a satay chicken salad without noodles. but I simply wasn’t satisfied. It became yum – adequate yum.

Speakme of the hen, this isn’t just plain cooked bird. Oh no! It’s made using a primary satay fowl recipe, so it’s got masses of flavour oomph in its very own right.

Genuinely? I’d be glad with only a bowl of the chook and the peanut dressing. keep the vegetables thank you!



  • 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


  1. Mix dressing ingredients in a bowl until smooth.
  2. Prepare noodles according to packet instructions.
  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. Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
  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. Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

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