Satay Chicken Noodle Salad

Method6 steps · about 20 min

1. 1

   Step 1: Mix the peanut butter, minced garlic (1), sesame oil (1 tbsp), soy sauce (2 tbsp), brown sugar (2 tsp), sriracha (1½ tbsp), lime juice (2 tbsp), low-fat coconut milk (6 tbsp), measured dressing water (2 tbsp) and dressing salt (¼ tsp) in a bowl until smooth. Keep this dressing separate from the raw chicken.

   Uses ¼ cup smooth peanut butter · 1 garlic clove, minced · 1 tbsp sesame oil · 2 tbsp soy sauce · 2 tsp brown sugar · 1½ tbsp sriracha · 2 tbsp lime juice · 6 tbsp low-fat coconut milk

2. 2

   Step 2: Prepare all the fresh egg noodles (300 g) according to their packet directions, using the required water and draining well. The noodle product determines whether this needs brief hot-water soaking or cooking; keep the drained noodles ready.

   Uses 300 g fresh egg noodles · Water for preparing the noodles, as required by their packet

3. 3

   Step 3: Put both shredded cabbages and the finely chopped carrots (2) in a bowl. Toss with the separate ¼ tsp vegetable salt and leave for 5–10 minutes to wilt slightly, checking from 5 minutes.

   Wilt salted cabbage and carrots · 5 minUses 2 cups shredded red cabbage · 2 cups shredded green cabbage · 2 carrots, finely chopped · ¼ tsp salt for wilting the vegetables

4. 4

   Step 4: Halve the chicken breast (350 g) vertically and cut into thin slices. In a separate bowl, toss the raw chicken with its salt and pepper, curry powder (1½ tsp) and kecap manis (2 tsp). Keep the frying oil separate, and wash hands and utensils after raw chicken contact.

   Uses 350 g raw chicken breast, halved vertically and thinly sliced · Salt and black pepper for chicken, to taste · 1½ tsp curry powder · 2 tsp kecap manis

5. 5

   Step 5: Heat the cooking oil (1 tbsp) in a non-stick pan over high heat. Add all the seasoned chicken and cook for about 3 minutes, turning as needed, until golden and fully cooked, reaching at least 74°C / 165°F in the centre. Continue cooking if needed, then lift onto a clean plate.

   Cook seasoned satay chicken · 3 minUses All the seasoned chicken · 1 tbsp cooking oil for chicken

6. 6

   Step 6: Toss the prepared noodles, wilted vegetables and cooked chicken with all the dressing, sliced scallions (2), sliced mild red chilli (1 large) and chopped peanuts (3 tbsp). Divide into four portions, or three larger portions, and serve freshly made. Refrigerate leftovers promptly.

   Uses All the drained noodles · All the wilted vegetables · All the cooked chicken lifted from the pan · All the prepared dressing · 2 scallion stems, finely sliced diagonally · 1 large mild red chilli, deseeded and finely sliced · 3 tbsp peanuts, roughly chopped