Saucy satay noodles with spinach & strips of golden chicken breast. Sided with a marinated cucumber salad & sprinkled with peanuts and coriander.
Satay Chicken Noodles
Satay Chicken Noodles
with coconut milk & a marinated cucumber salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Satay Chicken Noodles?
The preparation time for Satay Chicken Noodles with coconut milk & a marinated cucumber salad is between 25 and 30 minutes.
What is the total time required to make Satay Chicken Noodles with coconut milk & a marinated cucumber salad?
The total time required to make Satay Chicken Noodles with coconut milk & a marinated cucumber salad is between 30 and 35 minutes.
How many servings does Satay Chicken Noodles provide?
4 servings
What are the main ingredients in Satay Chicken Noodles?
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
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?
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
How many calories does Satay Chicken Noodles have?
934 calories
How much fat content does Satay Chicken Noodles have?
grams
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