Fulfill your desires with this rich Satay Chicken Noodle Salad! This salad is an ideal blend of tastes and textures, packed with juicy marinated shrimp, crunchy veggies, and tender noodles tossed in a creamy, peanutty satay sauce. It’s vital, filling, and has only the sauce to keep things engaging. For a weeknight dinner, this salad gets the bold, spicy tastes of satay chicken into a healthy, bright dish you’ll want to complete again!
Contents
Why Satay Chicken Noodle Salad is Great for Health and Diet Plans
- Satay Chicken Noodle Salad isn’t only tasty; it’s also loaded with nutrients, making it a great option for a flat diet. Lean chicken delivers a high-quality protein basis that helps muscle health and keeps you full lengthily. Fresh, bright vegetables like bell peppers, carrots, and cucumbers add wool, vitamins, and antioxidants vital for general wellness. The peanut-based satay sauce brings healthy fats that help keep energy and help heart health, while whole-grain noodles or rice noodles add complex carbs for sustained energy.
- This salad’s protein, beneficial fats, and fiber mix make it a delightful meal that aligns well with many diet programs focused on whole, nutrient-dense meals. It’s easy to customize by changing the protein or adding extra veggies to fit your diet!
Ingredients
- Satay Sauce
- ½ cup light peanut butter, raw or traditional
- 2 garlic cloves, finely minced
- 1 tablespoon sesame oil
- ¼ cup low-sodium soy gravy
- 1 tablespoon brown sugar
- 1 teaspoon sriracha or chili paste, better to taste if you want added heat
- ¼ cup new lime juice, about 3 limes
- ⅔ cup creamy coconut milk
- Salt to taste
Chicken:
- 1 ½ pounds boneless skinless chicken breasts, thinly cut
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons curry powder (see note)
- 2 tablespoons low-sodium soy dressing
- 1 tablespoon sesame fat or other cooking oil like vegetable, avocado, coconut
Salad:
- 10 to 12 ounces spaghetti noodles or new egg noodles, depending on how noodle-y you like the salad
- 2 cups sliced green or red cabbage or a combo
- 2 cups diced kale (see note)
- 1 big carrot, ground on the large gaps of a box grater (about 1/2 to 1 cup)
- Diced peanuts for garnish (optional)
Instructions
- Mix sauce components in a bowl until soft.
- Prepare noodles according to packet education.
- Set both cabbages and carrots in a bowl, count 1/4 tsp salt, toss to mix, and set aside 5-10 minutes to wilt lightly.
- Set the Satay Chicken components EXCEPT the fat in a bowl and toss to coat.
- Heat oil in a non-stick fry pan over increased heat. Count the chicken and boil for 3 minutes until light, then move to a plate.
- Toss noodles and remaining salad components with chicken and dressing, then fit. Serve at room temperature or heat.
Recipe Notes:
1. I utilized Fantastic Fresh Singapore Noodles, but you can utilize any noodles. Just organize them according to the packet education. I like operating the thin noodles from the supermarket’s refrigerator unit. To qualify them, they must only be washed in cooking water for a few minutes.
2. The bigger the chili, the more tart they are. I used the large red chilies that are about 15 cm/6″ long and are not very tangy. You could also use finely cut red bell peppers/capsicums or ignore this completely.
3. You can utilize either sweet soy gravy OR kecap manis. Precious soy sauce is syrupy and sweet, reaching to thin, ordinary soy dressing. If you can’t see very special soy gravy or kecap mains, use 1 1/2 tsp brown sugar and 1 tbsp soy dressing.
4. Boil the chicken before adding the other ingredients to the frying pan. Once boiled, add the chicken to the pan and cook over low heat for 2 minutes to warm it through, then mix well with the other ingredients.
Tips for Making the Best Satay Chicken Noodle Salad
- Give the chicken a while to marinate, ideally for 30 minutes, to let the taste grow and give the chicken a succulent, tender consistency.
- Add new spices like cilantro or mint for an additional layer of taste that improves the salad’s freshness and complexity.
- Pick crunchy vegetables like bell peppers, cucumbers, and carrots. They count the surface and offset the creamy satay dressing.
- Freeze any leftovers and fold the dressing recipe. It works well as a spraying agent.
- Use rice noodles as a gluten-free choice, or try whole-grain ones for counted fiber. Change the noodles amount based on your dietary goals.
- Just before filling, squeeze fresh lime liquid over the salad to lighten the taste and add a hint of tanginess.
Creative Ways to Serve Satay Chicken Noodle Salad
The Satay Chicken Noodle Salad can also be enjoyed in the following creative ways:
In a lettuce wrap: Dealing with the larger leaves of the butter lettuce or romaine allows one to make extraordinary wraps. To make it a quick, light snack, place some salad in each leaf and help yourself add a bit of extra peanut sauce.
Bowl Style: Combine all salad items in a bowl, including vegetables, chicken, noodles, garnishes, fresh-cut herbs, and powdered peanuts. When filling the lime, add some wedges to elevate the taste.
Mason Jar Salad: For a short lunch, put all the ingredients in a mason jar with the noodles at the top and salad dressing at the bottom. When ready, shake the jar to mix everything for a fresh and satisfying meal.
Cold Salad Plate: The portion of salad that is well spread on a large plate is good for entertaining. Instead, first, put the noodles and vegetables and then add chicken, sauce, crumbed peanuts, and herbs.
Finally, roll the salad components in rice paper wrapping to create your pencil-like fresh spring rolls. Let the flank be arranged with extra satay sauce for dipping.
Storage, Reheating, and Freezing Tips for Satay Chicken Noodle Salad
- Refrigerate: Store excess salad in an airtight container in the refrigerator for up to 3 days. Hold the sauce differently if you can to save the veggies crispy.
- Reheat: This salad can be enjoyed out, but if you like it warm, you can reheat simply the chicken and noodles in the microwave for 1-2 minutes before counting the veggies and clothing back.
- Freeze: Freezing is not recommended as the veggies can become soggy, and the peanut sauce may split. Yet, you can freeze the marinated, cooked chicken each for up to 2 months and add it to a freshly designed salad afterward.
Read more: Chicken Stir Fry with Rice Noodles
Conclusion
Satay Chicken Noodle Salad is an ideal blend of bold flavors, lovely surfaces, and healthy components that satisfy and stimulate healthy ingesting. From the light satay sauce to the tender marinated weakling and fresh, crunchy veggies, every bite delivers a delightful adventure that’s as healthy as it is delicious. Whether you’re prepping it for a weekday lunch, a home dinner, or a dinner prep plan, this salad has versatility and vibrant flavor. Test it once; it might become a go-to choice for any event!