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
