Mrs. Jackson Cooks

Life through food

Chicken satay noodles

on August 15, 2011

These are delicious and healthy – what’s not to love!  I used leftover chicken from a whole roast chicken, but you could use fresh chicken breast instead or any other meat, seafood or tofu or just leave out for vege friendliness!

It’s so easy to do as well and the ingredients for the satay sauce are things that many people will have in their cupboards anyway, so it’s not complicated at all and you don’t need to buy special things.  Great for cooking on a budget and for whipping up something quick midweek.

I used chow mein noodles for this, but any chinese style egg noodles that are medium to thick in width would be fine.   Even straight to wok would work too.   You can use any veges too really – mangetout, baby corn, carrots, peppers, courgettes, onions of any variety, green beans, chinese cabbages or greens, beansprouts – whatever you’ve got – it doesn’t matter.  Just slice thinly and you’re good to go.

I got my original inspiration from this recipe, but, me being me, it got adapted!  I can’t get the original link to work at the moment, so here’s a cached version but hopefully if you go to that link you’ll be able to find the ‘live’ page again.  http://webcache.googleusercontent.com/search?q=cache:pTPj3oIRZtsJ:family.daltons.info/cooking/recipes/toms_satay_noodles.html+satay+noodles&cd=8&hl=en&ct=clnk&gl=uk&client=firefox-a&source=www.google.co.uk

Although the mix for the satay sauce is pretty similar to other recipes online, I liked that this one used other spices to marinade the meat.  I read recently that by just adding a bit of turmeric, cinnamon or paprika to food, you reduce your risk of heart diseases by up to 30%.  And considering hubby’s family has a history of heart diseases, I thought this couldn’t be a bad thing!  I don’t think it even has to be very much – just half a teaspoon or something – you probably wouldn’t even taste it.  As the chicken I used was already cooked there was no point marinading it, so I just chucked in the spices after adding the veges and chicken and it worked really well.

Chicken satay noodles

Serves 3 (ish)

  • 150g chinese egg noodles
  • 1 tbsp sesame, sunflower or peanut oil
  • 2 garlic cloves, finely chopped
  • 1 onion, finely sliced
  • 1 carrot, finely sliced
  • 1/2 a head of broccoli, cut into florets
  • 4 pak choi, chopped
  • handful of mangetout
  • 2 small red chillis, finely chopped
  • 1 inch knob of ginger, peeled and grated
  • 200g pre cooked chicken off the bone, chopped into bite size pieces
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • handful of beansprouts
  • handful of chopped fresh coriander

For the satay sauce:

  • 65g crunchy peanut butter
  • 50ml coconut milk
  • 1 tbsp sweet chilli sauce
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1/2 tbsp lime juice
  1. cook the noodles according to the packet instructions, or prepare if pre-cooked one.  Drain, refresh in cold water and set aside until needed.
  2. Mix all the satay sauce ingredients together.  Add some extra water if it’s too thick.  You want  a fairly thick sauce.
  3. Heat the oil in a wok or large pan.  When it’s hot, add the garlic and fry quickly until browned.  Then add the onion, carrot and brocolli (or other hard veges) and cook for a couple of minutes, stiring frequently.
  4. Then add the softer veges such as the pak choi and mangetout for a minute before adding the cooked chicken.  If using fresh meat, cook this first, after the garlic.  Stir quickly, then add the ginger, chilli and dried spices.  Stir again to mix and then add the noodles.  Stir again to mix well.
  5. Then add the satay sauce, stiring well to mix before topping off with the beansprouts and coriander.  Stir once more and serve immediately.
  6. Enjoy your speedy healthiness!
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