Chicken Satay Noodles
There’s nothing quicker or tastier than a stir fry meal. These chicken satay noodles are a crowd pleaser for sure – even the kids will love this simple dish!
The Satay Sauce
We don’t believe that cooking for your family should be difficult or time consuming. Here, you have the option to make the satay sauce from scratch, or just buy it ready made. You can always adjust the flavours of a pre-made sauce by adding more lime, soy sauce or chilli.
Adding Veggies
A stir fry is an easy way to add vegetables into your diet. On top of the baby corn, carrot and peppers, you can add broccoli, pak choi, finely sliced cabbage or even cauliflower rice.
Because the noodles and veggies end up mixed up and cooked together, it’s an easy way to hide extra vegetables in there for picky eaters too!
Chicken Satay Noodles
Course: DinnerCuisine: Asian4
servings25
minutes20
minutesIngredients
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
700g chicken fillets, chopped coarsely
250g Stir Fry noodles (or Hokkien noodles)
6 spring onions
150g fresh baby corn
2 teaspoons peanut oil
1 large carrot (180g), sliced thinly
1/2 sliced red or yellow peppers (or any other veggies you fancy)
2 tablespoons finely chopped fresh coriander leaves
- For the Satay Sauce:
½ cup crunchy peanut butter (130g)
½ cup coconut cream (125ml)
½ cup chicken stock (125ml)
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
1 tablespoon lime juice
Directions
- Combine ground coriander, cumin and turmeric in medium bowl, add chicken, mix well to coat with spices (this step can be done before and leave covered in refrigerator overnight)
- Place noodles in large heatproof bowl, cover with boiling water, separate strands with tongs: drain.
- Chop onions and corn diagonally into 4cm piences.
- Heat half of the oil in wok or large frying pan; stir-fry chicken, in batches until browned.
- Heat remaining oil in wok; stir-fry and vegetables until just tender. Return chicken to wok with noodles, onion and satay sauce, stir-fry until heated through. Sprinkle with fresh coriander.
- Satay Sauce
- Combine ingredients in medium jug; whisk until mixed.
Notes
- Tip – bottled satay sauce can be substituted for the satay sauce and rice or egg noodles can be substituted for Hokkien noodles
