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Chicken Satay Noodle Salad with Peanut Sauce

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Calories: 680.5kcal|Fat: 30.3g|Carbohydrates: 75.7g|Protein: 25.9g | 20 minutes
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Chicken Noodle Salad loaded up with healthy veggies and flavors in the BEST-EVER peanut sauce. High-Protein & Gluten-Free.
chicken satay pasta salad with rice noodles, veggies, peanut sauce and crushed peanuts on top

Imagine the delightful combination of Satay Chicken merging with a noodle stir fry. No, better yet—think of Satay Chicken coming together with a vibrant salad.

This Chicken Satay Noodle Salad is a true hybrid! I won’t claim this is traditional Thai or Southeast Asian in any sense, but it’s incredibly tasty, and that’s what really matters.

Why You’ll Like It

  • Perfect for Meal Prep. You cook the night before and put it in the refrigerator and it’s ready to grab and go.
  • Refreshing on hot summer days. There’s no better lunch than this one, whether you’re at the office or at home.
  • You can replace the noodles with zoodles, carrots, cabbage. Add any raw veggies you like to have a grain-free dish.
  • Super tasty if you like peanut butter.

Variations

  • Add more sriracha sauce for an extra kick of heat. If you have Gochujang – then try it with it!
  • Subs the sesame oil with coconut oil or any other vegetable oil if you don’t like the taste.
  • Add the garlic. For a Fodmap friendly dish I have omitted the garlic from the recipe. However you can try it with two cloves crushed for extra taste.
  • Subs the rice noodles. Use soba noodles, angel hair pasta, spaghetti and even spiral pasta.

Storage Suggestions

  • Refrigerate for up to 3 days in an air tight container. You can seperate the peanut sauce from the chicken, pasta and veggies and then add the dipping sauce when serving so that the veggies and noodles don’t become mushy.
  • Don’t freeze. You can prepare ahead the peanut sauce and freeze that to gain more time when preparing the dish.
  • Don’t reheat. Since we have added raw cabbages here, it’s not convenient to reheat. This dish is better served cald.

Health Info

  • Calories: 680.5kcal
  • Sugar: 8.6g
  • Sodium: 1119.7mg
  • Fat: 30.3g
  • Carbohydrates: 75.7g
  • Fiber: 5.4g
  • Protein: 25.9g
chicken satay pasta salad with rice noodles, veggies, peanut sauce and crushed peanuts on top

Chicken Satay Noodle Salad With Peanut Sauce

  • Dairy Free Recipes Icon
  • Gluten Free Recipes Icon
  • High Protein Recipes Icon
Servings 4 people
Calories 680.5
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Fat: 30.3g|Carbohydrates: 75.7g|Protein: 25.9g

Description

Chicken Noodle Salad loaded up with healthy veggies and flavors in the BEST-EVER peanut sauce. High-Protein & Gluten-Free.

Ingredients

For dressing

  • ¼ cup peanut butter smooth
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tbsp sriracha or gochujang
  • 2 tbsp lime juice
  • 6 tbsp coconut milk
  • 2 tbsp water
  • ¼ tsp salt

For salad

  • 10 oz (300g) rice noodles
  • 4 cups green and red cabbage shredded
  • 2 carrots finely chopped
  • ¼ tsp salt

For satay chicken

  • 12 oz (350g) chicken breast cut in half vertically and thinly sliced
  • salt and pepper to taste
  • 2 tsp sweet soy sauce
  • 1 tbsp vegetable oil

For garnish

  • 3 tbsp peanuts roughly chopped

Instructions

  • Mix all 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.
  • Marinate the chicken, adding all the satay chicken ingredients except the oil in a bowl and toss on the chicken 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 the noodles and remaining salad ingredients with the chicken and dressing. Serve at room temperature or warm.
  • Enjoy your delicious Satay Chicken Noodle Salad!

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