Indulge in this quick and satisfying chicken satay noodles dish with a creamy, homemade satay sauce. Packed with veggies and a delightful peanut flavor, it’s a nutritious, easy dinner option!
Nutritional Info (per serving):
- Calories: 747 kcal
- Protein: 46g
- Carbohydrates: 84g (14g sugars)
- Fat: 23g (9g saturates)
- Fibre: 10g
- Salt: 2.7g
Ingredients:
- 400g chicken or turkey breast, cut into strips
- 2 tbsp soy sauce
- 1 tsp cornflour
- 375g dried egg noodles
- 2 tsp rapeseed oil
- 6 spring onions, thinly sliced
- 3 tbsp peanut butter
- 2 tbsp sweet chilli sauce
- 400ml reduced-fat coconut milk
- 100g sugar snap peas
- 150g mixed frozen beans and peas
- 100g frozen sweetcorn
- Juice of 1 lime
- 1 carrot, shaved into thin slices
- 75g baby spinach leaves
- 2 tbsp cashew nuts, chopped
- 2 tbsp fresh coriander, chopped
Method:
- Marinate Chicken: Toss chicken with soy sauce and cornflour. Set aside.
- Cook Noodles: Boil noodles according to package instructions. Drain, rinse with cold water, and toss with half of the rapeseed oil.
- Prepare Sauce: Heat wok with remaining oil. Stir-fry spring onions for 1 minute. Add peanut butter, sweet chilli sauce, and coconut milk. Simmer and add marinated chicken. Cook until done.
- Add Veggies: Stir in sugar snap peas, frozen beans, and sweetcorn. Simmer until veggies are nearly tender. Adjust seasoning with lime juice and extra chilli if desired.
- Combine: Add cooked noodles, carrot shavings, and spinach. Stir until heated through and spinach wilts.
- Serve: Garnish with cashews and coriander. Serve hot!
Enjoy your flavorful and creamy chicken satay noodles!
