Peanut Satay Noodles with Chicken

Peanut Satay Noodles with Chicken
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Chicken and peanut sauce is a match made in heaven, hence the peanut satay noodles recipe. This has so much going for it – it’s easy to make, even on a busy weeknight. These chicken satay noodles are also high in protein and contain green beans to contribute towards your five-a-day.

Of course you can adapt this satay noodle recipe to suit you, as always. Make veggie satay noodles by adding carrot, pepper, courgette, peas, broccoli or whatever you like in place of the poultry. Simply adjust cooking times accordingly, judging by past experience (if you have none, simply Google cooking times for fresh or frozen veg for guidance).

The ingredients can also be tweaked to suit what you have. Substitute soy sauce for kecap manis if you like – though the sauce will be very slightly thinner and less sweet. (Kecap manis may also be referred to as sweet soy sauce, though it’s thicker too.) Or use chilli powder in place of sriracha sauce… I know these aren’t in everyone’s store cupboards, but I can’t be without either in mine! Fresh garlic and ginger are also fine to use: I’m just lazy and love the convenience of the pastes.

I love this recipe – it’s one of my stir fry favourites for sure. I tend to use frozen chicken breasts and frozen green beans as they’re cheaper, but you can use fresh for convenience. If you haven’t defrosted the meat in time, place the chicken in a bowl of lukewarm water to soften for a few minutes. Then it’s actually easier to slice into thin pieces, ready for the wok.

This chicken satay noodles recipe serves 2

Peanut satay noodles ingredients

  • Sesame oil, for frying
  • Chicken breasts, 1, thinly sliced
  • Green beans, about 150g, trimmed (fresh or frozen)
  • Garlic paste, 1 tsp
  • Ginger paste, 1 tsp
  • Rice vinegar, 1 tbsp
  • Kecap manis, 1 tbsp
  • Sriracha sauce, 1 tbsp
  • Chilli flakes, a pinch
  • Honey, 1 tbsp
  • Peanut butter, 1 tbsp (crunchy or smooth)
  • Roasted peanuts, 30g (salted or unsalted)
  • Noodles, ready-to-wok type, 2 portions

Equipment

How to make chicken satay noodles

  • Heat a splash of sesame oil in the wok over a high heat. Then add the chicken, and stir fry for a couple of minutes until it starts to look cooked. Meanwhile, bash the peanuts in a pestle and mortar. (If you don’t have one, you can just chop them up, but mind your fingers!)
  • Add the trimmed green beans and stir, then continue stirring as you add the garlic and ginger pastes, rice vinegar, kecap manis, sriracha sauce, chilli flakes, honey, peanuts and peanut butter.
  • After a few minutes of stir-frying, add the noodles and repeat until they’re ready and everything is cooked through.

Serve these chicken satay stir fry noodles immediately.

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Stuck for inspiration? Find all the best ideas for dinner here, including plenty of meat-free mains.

Note –  This post may contain affiliate links. If you buy via these, I may earn a small fee. This has absolutely no effect on the price you pay. As an Amazon Associate, I earn from qualifying purchases. 

Filed Under: Noodles