Chicken Satay Noodles

Noodles, chicken and vegetables served in a bowl next to two forks.

Marinated chicken breast, stir fried vegetables and egg noodles are tossed in a homemade peanut sauce for one tasty dinner. These Thai inspired chicken satay noodles are wonderfully flavorful!

Course dinner, Main Course

Cuisine Thai

Prep Time 20

Cook Time 30

Marinating time 4

Total Time 50

Servings servings

Calories 523kcal

Author Slow The Cook Down

Ingredients

For the chicken

2 large boneless and skinless chicken breasts (about 1lb / 450g)
1 can coconut milk
2 tablespoons fresh ginger (finely minced)
2 large garlic cloves (finely minced)
juice of 1 lime
1 tablespoon fish sauce

For the peanut sauce

1 teaspoon oil (for cooking)
1 tablespoon fresh ginger (finely minced)
2 large garlic cloves (finely minced)
1 can coconut milk
½ cup crunchy peanut butter (120g)
juice of half a lime
2 tablespoons sriracha (more or less depending on how spicy you like it)
1 tablespoon fish sauce
1 tablespoon brown sugar

For the vegetables and noodles

2 medium carrots (cut julienne)
2 bell peppers (cut julienne)
1 large onion (cut julienne)
4 nests egg noodles

Instructions

Marinade the chicken

Cut the chicken breasts into fairly thin pieces.
2 large boneless and skinless chicken breasts
Place all of the marinade ingredients into a large bowl and mix well.
1 can coconut milk, 2 tablespoons fresh ginger, 2 large garlic cloves, juice of 1 lime, 1 tablespoon fish sauce
Place in the chicken and cover well with the marinade. Cover and place in the fridge for 30 minutes or up to 24 hours. Around 4 hours will give the best results.

Make the peanut sauce

Heat the oil in a small pot on the stovetop on a medium heat.
1 teaspoon oil
Add in the ginger and garlic and cook for a couple of minutes.
1 tablespoon fresh ginger, 2 large garlic cloves
Turn the heat to low and add in the rest of the peanut sauce ingredients.
1 can coconut milk, ½ cup crunchy peanut butter, juice of half a lime, 2 tablespoons sriracha, 1 tablespoon fish sauce, 1 tablespoon brown sugar
Heat slowly, stirring occasionally til the ingredients are all mixed together and you have a smooth sauce. Set to one side.

Make the dish

Place water in a large pot and bring to the boil. Once boiling add the egg noodles and cook as per packet directions. Once cooked, drain and set to one side.
4 nests egg noodles
Heat a little oil in a skillet on a high heat. Once hot add in the vegetables and cook quickly whilst stirring. It will only take a couple of minutes and they should still have some crunch to them. Once cooked, set to one side.
2 medium carrots, 2 bell peppers, 1 large onion
Turn the heat to medium, and spoon the marinated chicken into the skillet. Cook through, flipping the chicken occasionally.
Once cooked, drain the chicken through a fine mesh sieve and discard the marinade.
Add the cooked noodles back to the large pot and add in the peanut sauce (this should still be warm, if not, reheat it quickly on the stovetop), vegetables and cooked chicken.
Stir together and serve.
Garnish with some sliced green onion if you like.

Notes

- The chicken can be marinated for up to 24 hours. If you are in a hurry, 30 minutes will work well. You can marinate it whilst you prepare the rest of the meal.

- Slice the chicken fairly thinly so that it's easy to eat and mixes in well with the veggies and noodles.

- Cut the vegetables julienne (long thin slices).

- Don't over cook the vegetables. They should still have some crunch to them.

Nutritional values are an estimate.

Nutrition