Go Back
alt=""

Satay Chicken Noodle Salad

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Satay Sauce:

  • ½ cup creamy peanut butter, natural or regular
  • 2 garlic cloves, finely minced
  • 1 tablespoon sesame oil
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha or chili paste, more to taste if you want extra heat
  • ¼ cup fresh lime juice, about 3 limes
  • ⅔ cup light coconut milk
  • Salt to taste

Chicken:

  • 1 ½ pounds boneless skinless chicken breasts, thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons curry powder (see note)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil or other cooking oil like vegetable, avocado, coconut

Salad:

  • 10 to 12 ounces spaghetti noodles or fresh egg noodles, depending on how noodle-y you want the salad
  • 2 cups shredded green or red cabbage, or a combo
  • 2 cups chopped kale (see note)
  • 1 large carrot, grated on the large holes of a box grater (about 1/2 to 1 cup)
  • Chopped peanuts for garnish (optional)

Instructions 

  • Mix all the sauce ingredients together in a blender and process until smooth. Set aside (this can be done several days in advance and refrigerated).
  • Cook the noodles according to package directions. Drain and set aside.
  • While the noodles cook, toss the chicken with the salt, pepper, curry powder, and soy sauce.
  • Heat the oil (sesame oil is my favorite for this recipe!) in a large, 12-inch nonstick skillet until rippling and hot.
  • Add the chicken in a single layer and cook, stirring occasionally, until cooked through, 3-4 minutes.
  • In a large bowl, toss the prepared noodles with the cabbage, kale, and carrots. Add the chicken. Pour over the dressing and toss to combine.
  • Serve immediately (although this also makes great leftovers straight from the fridge).

Notes

Peanut Butter: natural peanut butter works great - the sauce will have more grit to it than if using creamy peanut butter, but it's still delicious.
Greens: the greens in the salad are very adaptable. It's best to have something sturdy - like cabbage or kale - so it doesn't wilt as the salad sits (because the leftovers are amazing) but you could probably even experiment using spinach or romaine, especially if you are eating it up right away. I like to use a shredded cabbage and kale mix from Trader Joe's.
Curry Powder: I'm a broken record about this but my favorite curry powder is the sweet curry powder from Penzey's - just make sure to love the taste of whatever curry powder you use.
Chicken: one key to this salad is to slice that chicken extra thin. It cooks quickly and absorbs a ton of yummy flavor!