Tell me what you eat, and I will tell you who you are … Check This Amazing Recipe: Chicken satay noodles

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

Preparation time:

less than 30 mins

Cooking time:

10 to 30 mins


Serves 4


  • 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


  1. Put the chicken in a bowl, add the soy sauce and cornflour and mix well. Cover and set aside for a few moments.

  2. 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.

  3. 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.

  4. 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.

  5. Serve in bowls, garnished with the cashews and coriander.

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