Chicken and Vegetables Satay Noodles

Today I want to show you a Thai recipe – Chicken and Vegetables Satay Noodles – sounds complicated? Well, not really… it’s quite an easy recipe and I’m using quite a few short cuts 🙂

chicken and vegetables satay noodles

I’m lucky to have a local supermarket with quite a lot of choice when it comes to world food ingredients. While browsing the Chinese/Indian/Japanese aisle, I came across Satay Sauce. And I thought immediately chicken and noodles 🙂 Satay sauce is made from ground roasted peanuts and coconut and it’s widely used in Indonesia, Malaysia, Thailand and China. Then each country uses it in its own way. I’ve had Chicken Satay noodles in a Thai restaurant before so after finding the sauce I decided to give it a try myself. I got some medium dry egg noodles which come divided into nest making it easier to calculate the portions – check my Basic Recipes section for cooking instructions – and I also got a can of Asian stir fry vegetables which include bean sprouts, water chestnuts, chilli and bamboo shoots. And I also decided to add sugar snap peas and baby corn for some colour and Cajun nuts for crunchiness. And voila 🙂

Click here for the Noodles cooking instructions

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Yield: 2 people

Chicken and Vegetables Satay Noodles

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Chicken & Vegetables Satay Noodles

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• Medium dry egg noodles - 50g or 1 nest per person
• 250 g mixed Asian stir fry vegetables
• 50 g sugar snap peas
• 50 g baby corn
• 200 g chicken breast, sliced
• Roasted peanut Satay stir fry sauce, to taste
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• Cajun nuts, to taste

Instructions

1. Marinate the chicken with the soy sauce. mix to combine and set aside
2. Add the sesame oil to a wok (or a large non-stick pan). when the oil is hot, add the marinated chicken. Cook the chicken in medium heat making sure is well cooked.
3. Add the Asian vegetables, sugar snap peas and baby corn. Toss to combine all the ingredients.
4. When the vegetables become slightly tender, add in the cooked noodles (recipe on the Basic recipes section). Loosen the noodles with your hands before putting them into the wok.
5. Toss the noodles to mix with the chicken and vegetables. Turn the heat to low and add in the sauce. Mix the sauce with the other ingredients over low heat and turn the heat to medium for the last few minutes to make sure the noodles are warmed through.
6. Serve immediately sprinkled with the Cajun nuts

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 733Total Fat: 46gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 119mgSodium: 1462mgCarbohydrates: 33gFiber: 6gSugar: 12gProtein: 51g

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