Ingredients

The following ingredients have 3 Servings
  • ¼ cup peanut butter ((preferably smooth))
  • 1 garlic clove (, minced)
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 1/2 tbsp sriracha (, or 2 tsp chili paste/sauce + 2 tsp vinegar)
  • 2 tbsp lime juice
  • 6 tbsp coconut milk ((I used low fat))
  • 2 tbsp water
  • 1/4 tsp salt
  • 10 oz/300g fresh egg noodles ((Note 1))
  • 2 cups red cabbage (, shredded)
  • 2 cups green cabbage (, shredded)
  • 2 carrots (, finely chopped)
  • 1/4 tsp salt
  • 2 scallion/shallot stems (, finely sliced on the diagonal)
  • 1 large red chilli ((not very spicy), deseeded and finely sliced (Note 2))
  • 12 oz / 350g chicken breast (, cut in half vertically and thinly sliced)
  • Salt and pepper
  • 1 1/2 tsp curry powder
  • 2 tsp sweet soy sauce/ kecap manis ((Note 3))
  • 1 tbsp cooking oil
  • 3 tbsp peanuts (, roughly chopped)

Instruction

  • Mix dressing ingredients in a bowl until smooth.
  • Prepare noodles according to packet instructions.
  • Place both cabbages and carrots in a bowl, add 1/4 tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
  • Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
  • Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
  • Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.