Creamy Satay Chicken Noodle Salad
Creamy Satay Chicken Noodle Salad
Ingredients
- 4 chicken thighs
- 80 g sachet satay curry recipe base
- 1/2 cup coconut milk
- 170 g dried egg noodles thick
- 1 lebanese cucumber de-seeded and cut into half moons
- 1 red capsicum small , finely cut into strips
- 1 carrot julienned or cut into strips
- 1 cup red cabbage very finely sliced
- 4 spring onion very finely sliced
- 1-2 cups coriander leaves, roughly chopped
- 2/3 cup peanut crushed
- 1 red chilli long , finely sliced
Dressing:
- 80 g sachet satay curry recipe vase
- 3/4 cup coconut milk
- 1 tablespoon brown sugar
- 1 lime large , juice squeezed
- 1-2 tablespoons water to thin the dressing out
Instructions
Method:
- Marinate chicken: Mix one sachet Satay Curry Recipe Base and 1/2 cup coconut milk. Coat chicken thighs. Place a medium fry pan onto medium heat. Pan-fry for approx. 4-5 minutes each side until cooked. Remove from pan, slice and set aside.
- Make dressing: Combine one sachet Satay Curry Recipe Base, 3/4 cup coconut milk, brown sugar, lime juice. Add 1-2 tbsp water to thin.
- Cook noodles: Follow package instructions. Rinse with cold water. Toss with a bit of oil.
- Assemble: In a large bowl, mix noodles, cucumber, capsicum, carrot, red cabbage, spring onions, coriander, peanuts and red chilli. Add the sliced chicken to the salad. Pour over the dressing and toss through the salad.
Nutrition
Calories: 642kcalCarbohydrates: 31gProtein: 30gFat: 50gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 111mgSodium: 132mgPotassium: 1188mgFiber: 14gSugar: 8gVitamin A: 4129IUVitamin C: 82mgCalcium: 237mgIron: 8mg
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