The sauce for this dish is so qwik and simple to prepare I’m going to use it with other meals. The combination of chicken, vegetables and noodles are delicious and healthy.
Satay Chicken Noodles
The sauce for this dish is so qwik and simple to prepare I'm going to use it with other meals. The combination of chicken, vegetables and noodles are delicious and healthy.
- 375 g thin hokkien noodles
- 2 tsp peanut oil
- 600 g skinless chicken breast fillets cut into strips
- 1 large carrot thinly sliced
- 1 large capsicum thinly sliced
- 250 g green beans sliced diagonally
- 3 Tbsp no-added salt-or-sugar peanut butter
- ⅓ cup sweet chilli sauce
- fresh coriander leaves to serve
- Place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain and set aside.
- Meanwhile, heat half the oil in a large frying pan or wok over high heat. Add chicken and cook, stirring, for 5-6 minutes. Transfer to a plate.
- Heat remaining oil in pan, then add carrot, capsicum and beans and cook, stirring, for 5-6 minutes. Return chicken to pan, then add noodles, tossing well to combine. Cook for 3 minutes or until vegetables are almost tender.
- Meanwhile, place peanut butter, chilli sauce and 2 tablespoons of water in a small bowl, mixing well to combine. Add to pan and cook, mixing to combine, for 2-3 minutes. Divide satay noodles among four bowls and serve garnished with coriander.
From: Elliot, Dixie; (September 2021) Nuts About Satay in: Australian Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: