Satay Noodles

This is by no means an ‘authentic’ Satay noodle recipe, but it’s quick, packed with nutty flavour and creamy in texture. It’s a perfect fakeaway meal when you are craving a Chinese takeaway. It really hits the spot. I used egg noodles for this recipe, but you could easily use rice noodles either and it would be really tasty too. As always you can sub out the chicken for tofu or any other protein. You can also really add whatever veg you want to this dish. I had mushrooms, onion & red pepper to hand but some Chinese cabbage, bean sprouts, carrots, broccoli or bok choi would also be a lovely addition.

Ingredients

Serves 3-4 | 690 calories per serving per 3 person serving*

For sauce (serves 3-4)

• 1/4 cup water (70ml)

• 2 tsp curry powder

• thumb sized piece of ginger, peeled & grated

• 2 garlic cloves, minced

• 2 tsp flour

• 2 tsp sugar

• 2 tbsp soy sauce

• 1 1/2 tbsp fish sauce

• 1/4 cup crunchy peanut butter (60g)

• 1 red chilli, de-seeded & finely sliced

For stir-fry (serves 3-4)

• 2 chicken breasts, sliced thin

• Chopped veg of choice ( I sliced up 1 red pepper, 1 onion & chestnut mushrooms)

• 2 tbsp sesame or groundnut oil

• dry roast peanuts (optional, for garnish)

• 2 spring onions, sliced (optional, for garnish)

• small handful chopped coriander (optional, for garnish)

• 250g egg noodles

Method

1. Mix all you sauce ingredients together until creamy and combined, set aside.

2. In a wok, heat your oil and sauté veg until onions are starting to soften.

3. Cook noodles according to packet instructions and set aside when ready.

4. Add your chicken and when almost cooked, add in your sauce until it starts to thicken.

5. When chicken cooked through, toss through your cooked noodles until noodles are creamy and evenly coated.

6. Sprinkle with some crushed peanuts, coriander & sliced spring onion & eat warm.

*Calories based on my fitness pal may not be entirely accurate and should be used as a general guide for caloric value of the meal.