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
- 90g (1/3 cup) reduced-fat crunchy peanut butter
- 60ml (1/4 cup) soy sauce
- 55g (1/4 cup, firmly packed) brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 270g dried ramen noodles (see note)
- 1 tablespoon peanut oil
- 600g chicken thigh fillets, excess fat trimmed, thinly sliced
- 1 baby wombok (Chinese cabbage), hard core removed, coarsely shredded
- 250g sugar snap peas, trimmed
- 3 shallots, trimmed, thinly sliced
- 1/3 cup chopped fresh coriander
The instruction how to make Satay chicken noodle stir-fry
- 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.
- Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Rinse under cold water. Drain.
- 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-fryfatContent: 668.005 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 73 grams carbohydrates
cholesterolContent: 45 grams protein