Chicken and Vegetables Satay Noodles

Chicken & Vegetables Satay Noodles
Author Telma Guerreiro | Once Upon a Pan


  • 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


  • Marinate the chicken with the soy sauce. mix to combine and set aside
  • 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.
  • Add the Asian vegetables, sugar snap peas and baby corn. Toss to combine all the ingredients.
  • 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.
  • 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.
  • Serve immediately sprinkled with the Cajun nuts