What are the main ingredients in Satay Chicken Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Satay Chicken Noodles?

Calories: 934, Carbs: 60 grams, Fat: grams, Protein: 59.9 grams, Sugar: 5.4 grams, Salt: 1521 grams

How do I prepare Satay Chicken Noodles?

OODLES OF NOODLES: Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking. ALMOST THERE: Return the pan to medium heat with the curry mixture and 100ml of water. Leave to simmer for 4-5 minutes until slightly reduced. Add the loosened peanut butter and simmer for a further 1-2 minutes until combined and thickened. Add the cooked noodles, the cooked chicken strips, the rinsed spinach, the remaining chilli flakes (to taste) and cook for 1-2 minutes until the spinach is wilted. Add an extra splash of water, if necessary. PREPPY PEANUTS: Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the peanut butter with ½ the coconut milk. In a separate bowl, combine the remaining coconut milk, the curry paste (to taste), the remaining soy vinegar, and 10ml of a sweetener of choice. FRIED CHICKEN: Pat the chicken dry with paper towel and cut into 1-2cm strips. Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken strips for 1-2 minutes per side or until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes. LOOK AT THAT!: Plate the satay chicken & noodles and sprinkle over the picked coriander and the chopped peanuts. Side with the marinated cucumber. Divine, Chef! MARINATED CUCUMBER: Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine ½ the soy vinegar, ⅓ of the chilli flakes, the sesame oil, and 2 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Rinse the coriander and the spinach. Pick the rinsed coriander.

What should be prepared from my kitchen to make Satay Chicken Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Satay Chicken Noodles

Name: Satay Chicken Noodles
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Saucy satay noodles with spinach & strips of golden chicken breast. Sided with a marinated cucumber salad & sprinkled with peanuts and coriander.

Satay Chicken Noodles

with coconut milk & a marinated cucumber salad

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Chicken
Coconut Milk
Cucumber
Dried Chilli Flakes
Egg Noodles
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Coriander
Peanut Butter
Peanuts
Sesame Oil
Soy-vinegar
Spice & All Things Nice Thai Red Curry Paste
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MARINATED CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine ½ the soy vinegar, ⅓ of the chilli flakes, the sesame oil, and 1 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Rinse the coriander and the spinach. Pick the rinsed coriander.
PREPPY PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the peanut butter with ½ the coconut milk. In a separate bowl, combine the remaining coconut milk, the curry paste (to taste), the remaining soy vinegar, and 5ml of a sweetener of choice.
FRIED CHICKEN
Pat the chicken dry with paper towel and cut into 1-2cm strips. Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken strips for 1-2 minutes per side or until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes.
ALMOST THERE
Return the pan to medium heat with the curry mixture and 50ml of water. Leave to simmer for 3-4 minutes until slightly reduced. Add the loosened peanut butter and simmer for a further 1-2 minutes until combined and thickened. Add the cooked noodles, the cooked chicken strips, the rinsed spinach, the remaining chilli flakes (to taste) and cook for 1-2 minutes until the spinach is wilted. Add an extra splash of water, if necessary.
LOOK AT THAT!
Plate the satay chicken & noodles and sprinkle over the picked coriander and the chopped peanuts. Side with the marinated cucumber. Divine, Chef!

Egg Noodles - 1 cake
Cucumber - 100g
Soy Vinegar - 40ml
Dried Chilli Flakes - 5ml
Sesame Oil - 5ml
Fresh Coriander - 4g
Spinach - 20g
Peanuts - 15g
Peanut Butter - 30ml
Coconut Milk - 100ml
Spice & All Things Nice Thai Red Curry Paste - 15ml
Free-range Chicken Breast - 1

Download the Recipe

Serves 2

OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MARINATED CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine ½ the soy vinegar, ⅓ of the chilli flakes, the sesame oil, and 2 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Rinse the coriander and the spinach. Pick the rinsed coriander.
PREPPY PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the peanut butter with ½ the coconut milk. In a separate bowl, combine the remaining coconut milk, the curry paste (to taste), the remaining soy vinegar, and 10ml of a sweetener of choice.
FRIED CHICKEN
Pat the chicken dry with paper towel and cut into 1-2cm strips. Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken strips for 1-2 minutes per side or until golden and cooked through. Remove from the pan and set aside to rest for 3 minutes.
ALMOST THERE
Return the pan to medium heat with the curry mixture and 100ml of water. Leave to simmer for 4-5 minutes until slightly reduced. Add the loosened peanut butter and simmer for a further 1-2 minutes until combined and thickened. Add the cooked noodles, the cooked chicken strips, the rinsed spinach, the remaining chilli flakes (to taste) and cook for 1-2 minutes until the spinach is wilted. Add an extra splash of water, if necessary.
LOOK AT THAT!
Plate the satay chicken & noodles and sprinkle over the picked coriander and the chopped peanuts. Side with the marinated cucumber. Divine, Chef!

Egg Noodles - 2 cakes
Cucumber - 200g
Soy Vinegar - 80ml
Dried Chilli Flakes - 10ml
Sesame Oil - 10ml
Fresh Coriander - 8g
Spinach - 40g
Peanuts - 30g
Peanut Butter - 60ml
Coconut Milk - 200ml
Spice & All Things Nice Thai Red Curry Paste - 30ml
Free-range Chicken Breasts - 2

Download the Recipe

Serves 3

OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MARINATED CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine ½ the soy vinegar, ⅓ of the chilli flakes, the sesame oil, and 3 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Rinse the coriander and the spinach. Pick the rinsed coriander.
PREPPY PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the peanut butter with ½ the coconut milk. In a separate bowl, combine the remaining coconut milk, the curry paste (to taste), the remaining soy vinegar, and 15ml of a sweetener of choice.
FRIED CHICKEN
Pat the chicken dry with paper towel and cut into 1-2cm strips. Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken strips for 1-2 minutes per side or until golden and cooked through. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
ALMOST THERE
Return the pan to medium heat with the curry mixture and 150ml of water. Leave to simmer for 5-6 minutes until slightly reduced. Add the loosened peanut butter and simmer for a further 1-2 minutes until combined and thickened. Add the cooked noodles, the cooked chicken strips, the rinsed spinach, the remaining chilli flakes (to taste) and cook for 2-3 minutes until the spinach is wilted. Add an extra splash of water, if necessary.
LOOK AT THAT!
Plate the satay chicken & noodles and sprinkle over the picked coriander and the chopped peanuts. Side with the marinated cucumber. Divine, Chef!

Egg Noodles - 3 cakes
Cucumber - 300g
Soy Vinegar - 120ml
Dried Chilli Flakes - 15ml
Sesame Oil - 15ml
Fresh Coriander - 12g
Spinach - 60g
Peanuts - 45g
Peanut Butter - 85ml
Coconut Milk - 300ml
Spice & All Things Nice Thai Red Curry Paste - 45ml
Free-range Chicken Breasts - 3

Download the Recipe

Serves 4

OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain and toss through some oil to prevent sticking.
MARINATED CUCUMBER
Using a rolling pin or bottle, smash the cucumber and slice into bite-sized pieces before lightly seasoning. In a bowl, combine ½ the soy vinegar, ⅓ of the chilli flakes, the sesame oil, and 4 tbsp of a sweetener of choice. Mix until the sweetener is fully dissolved. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. Rinse the coriander and the spinach. Pick the rinsed coriander.
PREPPY PEANUTS
Place the peanuts in a pan over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the peanut butter with ½ the coconut milk. In a separate bowl, combine the remaining coconut milk, the curry paste (to taste), the remaining soy vinegar, and 20ml of a sweetener of choice.
FRIED CHICKEN
Pat the chicken dry with paper towel and cut into 1-2cm strips. Return the pan to medium heat with a drizzle of oil. When hot, fry the chicken strips for 1-2 minutes per side or until golden and cooked through. You may need to do this step in batches. Remove from the pan and set aside to rest for 3 minutes.
ALMOST THERE
Return the pan to medium heat with the curry mixture and 200ml of water. Leave to simmer for 5-6 minutes until slightly reduced. Add the loosened peanut butter and simmer for a further 1-2 minutes until combined and thickened. Add the cooked noodles, the cooked chicken strips, the rinsed spinach, the remaining chilli flakes (to taste) and cook for 2-3 minutes until the spinach is wilted. Add an extra splash of water, if necessary.
LOOK AT THAT!
Plate the satay chicken & noodles and sprinkle over the picked coriander and the chopped peanuts. Side with the marinated cucumber. Divine, Chef!