1tablespoonsesame oil or other cooking oil like vegetable, avocado, coconut
10 to 12ouncesspaghetti noodles or fresh egg noodles, depending on how noodle-y you want the salad
2cupsshredded green or red cabbage, or a combo
2cupschopped kale (see note)
1largecarrot, grated on the large holes of a box grater (about 1/2 to 1 cup)
Chopped peanuts for garnish (optional)
Mix all the sauce ingredients together in a blender and process until smooth. Set aside (this can be done several days in advance and refrigerated).
Cook the noodles according to package directions. Drain and set aside.
While the noodles cook, toss the chicken with the salt, pepper, curry powder, and soy sauce.
Heat the oil (sesame oil is my favorite for this recipe!) in a large, 12-inch nonstick skillet until rippling and hot.
Add the chicken in a single layer and cook, stirring occasionally, until cooked through, 3-4 minutes.
In a large bowl, toss the prepared noodles with the cabbage, kale, and carrots. Add the chicken. Pour over the dressing and toss to combine.
Serve immediately (although this also makes great leftovers straight from the fridge).
Peanut Butter: natural peanut butter works great - the sauce will have more grit to it than if using creamy peanut butter, but it's still delicious.Greens: the greens in the salad are very adaptable. It's best to have something sturdy - like cabbage or kale - so it doesn't wilt as the salad sits (because the leftovers are amazing) but you could probably even experiment using spinach or romaine, especially if you are eating it up right away. I like to use a shredded cabbage and kale mix from Trader Joe's.Curry Powder: I'm a broken record about this but my favorite curry powder is the sweet curry powder from Penzey's - just make sure to love the taste of whatever curry powder you use.Chicken: one key to this salad is to slice that chicken extra thin. It cooks quickly and absorbs a ton of yummy flavor!