Creamy Satay Chicken Noodle Salad
Creamy Satay Chicken Noodle Salad
Rate this RecipeIngredients
- 80 g satay sauce store bought
- 1/2 cup canned coconut milk
- 4 chicken thighs
- 170 g dried egg noodles thick
- 1 lebanese cucumber deseeded & 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 onions very finely sliced
- 1–2 cups coriander leaves roughly chopped
- 2/3 cup peanuts crushed
- 1 red chilli long, finely sliced
- 80 g sachet satay curry recipe base
- 3/4 cup canned coconut milk
- 1 tablespoon brown sugar
- 1 lime large, juice squeezed
- 1–2 tablespoons water to thin the dressing out
Instructions
- Marinate the chicken: Mix the satay curry sachet and coconut milk in a large bowl. Add the chicken thighs and coat well. Place a medium frying pan over medium heat. Pan-fry the chicken for about 4–5 minutes each side until cooked. Remove, slice and set aside.3/4 cup canned coconut milk, 1/2 cup canned coconut milk, 4 chicken thighs
- For the dressing: Combine all the ingredients in a bowl. Set aside.1 lime, 1 tablespoon brown sugar, 1–2 tablespoons water
- Cook the noodles according to packet instructions. Drain, rinse under cold water and toss with a bit of oil.170 g dried egg noodles
- To assemble: In a large bowl, mix the noodles, cucumber, capsicum, carrot, cabbage, spring onion, coriander, peanuts and red chilli. Add the sliced chicken to the salad. Pour over the dressing and toss through.170 g dried egg noodles, 1 lebanese cucumber, 1 red capsicum, 1 carrot, 1 cup red cabbage, 4 spring onions, 1–2 cups coriander leaves, 2/3 cup peanuts, 1 red chilli, 4 chicken thighs
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