I wanted to try a chicken satay noodle recipe and bought pre-chopped veggies at the store to make it all go faster. I bought a bag of beautiful red cabbage, but this turned out to be a disaster while cooking. It immediately started turning the chicken blue...and then dull black, making the dish visually unappealing. However, outside of the looks, it was fine. But next time I would use white cabbage for sure. I used 150 g noodles and 300 g chicken but did not increase the sauce ratio (should have though). It's also easy to dump in extra vegetables and substitute tofu to make this pescatarian (because of the fish sauce).
Sauce
- 1/4 c crunchy peanut butter
- 1.5 T fish sauce
- 1.5 T dark soy
- 2 t sugar
- 2 t cornstarch
- 1 garlic clove, minced (reduced from 2)
- 2 t grated ginger
- 1/2 t curry powder (optional...reduced from 1.5 t)
- 1/4 c water
Other
- 180 g thinly sliced chicken breast
- 1 t baking soda
- 100 g dried rice noodles
- 2 T oil
- 1 garlic, minced
- ~1 c shredded carrot
- ~1.5 c shredded white cabbage
- ~1 c beansprouts
- chopped peanuts
- cilantro
- Tenderize the chicken: Place chicken and baking soda in a bowl and mix by hand. Set aside for 20 min. Rinse well in a colander and shake off excess water. Pat dry with a paper towel.
- Place sauce ingredients, except water, in bowl. If peanut butter is natural, add salt, sugar and oil. Microwave if necessary to soften the peanut butter. Stir in water.
- Prepare noodles by soaking in boiled water for package time. Drain, set aside.
- Heat oil in large skillet on high heat and saute garlic for 30 seconds. Add chicken and cook until outside is white. Add carrots and cabbage and cook until they start to wilt.
- Add noodles, sprouts and sauce. Stir for 1.5-2 min until sauce thickens and noodles are coated.
- Serve immediately garnished with peanuts and coriander.
