Chicken Satay Noodle Salad

Meat

• 12 oz Chicken breast

Produce

• 2 Carrots
• 1 Chili, large red (my kids don’t like spicy, so i skipped the chili)
• 1 Garlic clove
• 2 cups Green cabbage
• 3 tbsp Peanuts
• 2 cups Red cabbage (I used all one color cabbage i’ve made this with red and green, and while i prefer the red, it’s good either way)
• 2 Scallion/shallot, stems (i used green onions)

Canned Goods

• 6 tbsp Coconut milk

Condiments

• 2 tbsp Lime juice
• 1/4 cup Peanut butter
• 2 tbsp Soy sauce
• 2 tsp sweet Soy sauce/ kecap manis, sweet (I used regular soy sauce)
• 1 1/2 tbsp Sriracha

Pasta & Grains

• 10 oz Egg noodles, fresh (I used spaghetti)

Baking & Spices

• 2 tsp Brown sugar
• 1 1/2 tsp Curry powder
• 1/2 tsp Salt
• 1 Salt and pepper

Oils & Vinegars

• 1 tbsp Cooking oil
• 1 tbsp Sesame oil

Liquids

• 2 tbsp Water

1. Mix dressing ingredients in a bowl until smooth.
2. Prepare noodles according to packet instructions.
3. 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.
4. Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
5. 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.
6. Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Honestly, my kids LOVED this.  They are 4 and 2 and while the 4-year-old is kind of hot and cold on cabbage, the 2-year-old reliably loves it.  They both will happily devour pretty much anything pasta.  And pasta with peanut sauce, forget about it!  They go nuts!