Tell me what you eat, and I will tell you who you are … Check This Amazing Recipe: Chicken satay noodles
How to Make Chicken satay noodles
less than 30 mins
10 to 30 mins
- 400g/14oz chicken or turkey breast, cut into strips
- 2 tbsp soy sauce
- 1 tsp cornflour
- 375g/13oz dried egg noodles
- 2 tsp rapeseed oil
- 6 spring onions
- 3 tbsp peanut butter
- 2 tbsp sweet chilli sauce
- 1 x 400ml tin reduced-fat coconut milk
- 100g/3½oz sugar
- 150g/5½oz mixed frozen beans
- 100g/3½oz frozen sweetcorn
- 1 lime
- 1 carrot
- 75g/2¾oz baby spinach
- 2 tbsp roughly chopped cashew
- 2 tbsp freshly chopped coriander
Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments.
Meanwhile, bring a large pan of water to the boil, add the noodles and cook according to the packet instructions. Drain in a colander, rinse with cold water until they are cold, then drain once more and tip them back into the cold pan. Add half the rapeseed oil and toss.
Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce and coconut milk and stir until combined. Bring to a simmer, then add the marinated chicken and poach for 4 minutes, or until cooked through. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it.
Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times.
Serve in bowls, garnished with the cashews and coriander.