Creamy Satay Chicken Noodle Salad
Creamy Satay Chicken Noodle Salad
Ingredients
- 80 g sachet satay curry recipe base
- 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
Dressing
- 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.
- For the dressing: Combine all the ingredients in a bowl. Set aside.
- Cook the noodles according to packet instructions. Drain, rinse under cold water and toss with a bit of oil.
- 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.
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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