¼ cup peanut butter (preferably smooth)
1 garlic clove, minced
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp brown sugar
1½ 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
¼ tsp salt
10oz/300g fresh egg noodles (may also use traditional spaghetti)
2 cups red cabbage, shredded
2 cups green cabbage, shredded
2 carrots, finely chopped
¼ tsp salt
2 scallion/shallot stems, finely sliced on the diagonal
1 large red chilli (not very spicy), deseeded and finely sliced (Note 2)
12oz/350g chicken breast, cut in half vertically and thinly sliced
Salt and pepper
1½ tsp curry powder
2 tsp sweet soy sauce (or 1 TBS Soy sauce and 1 1/2 Tsp Brown sugar)
1 tbsp cooking oil
3 tbsp peanuts, roughly chopped
Mix dressing ingredients in a bowl until smooth.
Prepare noodles according to packet instructions.
Place both cabbages and carrots in a bowl, add ¼ 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.
You can use either sweet soy sauce OR kecap manis in this. Sweet soy sauce is syrupy and sweet, compared to thin ordinary soy sauce. If you can’t find sweet soy sauce or kecap mains, then use 1½ tsp brown sugar and 1 tbsp soy sauce.
To serve warm, I like to cook the chicken last, then toss all the other ingredients into the fry pan and add ¼ cup water. Cook over medium heat for 2 minutes until warmed through, then serve