Satay chicken noodle stir-fry

Satay chicken noodle stir-fry

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Pantry favourite peanut butter is the secret to the speedy satay sauce thats stirred through slippery noodles in this delicious stir-fry.

The ingredient of Satay chicken noodle stir-fry

  1. 90g (1/3 cup) reduced-fat crunchy peanut butter
  2. 60ml (1/4 cup) soy sauce
  3. 55g (1/4 cup, firmly packed) brown sugar
  4. 2 tablespoons fresh lemon juice
  5. 2 tablespoons water
  6. 270g dried ramen noodles (see note)
  7. 1 tablespoon peanut oil
  8. 600g chicken thigh fillets, excess fat trimmed, thinly sliced
  9. 1 baby wombok (Chinese cabbage), hard core removed, coarsely shredded
  10. 250g sugar snap peas, trimmed
  11. 3 shallots, trimmed, thinly sliced
  12. 1/3 cup chopped fresh coriander

The instruction how to make Satay chicken noodle stir-fry

  1. Combine the peanut butter, soy sauce, sugar, juice and water in a small saucepan over medium heat. Bring to the boil and whisk until smooth. Reduce heat to low. Simmer for 1 minute or until the sauce thickens slightly.
  2. Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Rinse under cold water. Drain.
  3. Heat a wok or large frying pan over high heat. Add the oil and heat until just smoking. Add half the chicken. Stir-fry for 3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken. Add the wombok and sugar snap peas to the wok. Stir-fry for 2 minutes or until vegetables are tender crisp. Add noodles, chicken, half the sauce, half the shallot and half the coriander. Stir-fry for a further 2 minutes or until heated through. Divide among serving bowls. Top with remaining sauce, shallot and coriander to serve.

Nutritions of Satay chicken noodle stir-fry

fatContent: 668.005 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 73 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 45 grams protein
sodiumContent:

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