Chicken Satay Noodles

Ingredients

• 500 gchicken breast
• 1 bunchspring onions
• 400 mlcoconut milk
• 1 tbspfish sauce
• 400 gegg noodles
• 1 tbsppeanut butter
• 3 tbspsoy sauce
• To tastesalted roasted peanuts

Instructions

1. 1

   Boil the chicken

   Put the chicken breasts in a pan of boiling water and boil for 8 minutes, until cooked through.

2. 2

   Shred the chicken

   Lift the chicken out of the water and shred it.

3. 3

   Cook the noodles

   Add the noodles to the chicken cooking water and cook for 3 minutes. Drain them.

4. 4

   Make the sauce

   Heat a wok and add the coconut milk, peanut butter, fish sauce and soy sauce. Stir to combine, then let the sauce bubble over a high heat for 30 seconds.

5. 5

   Combine everything

   Add the shredded chicken and mix it into the sauce. Add the noodles and stir everything together.

6. 6

   Add spring onion

   Chop a handful of spring onions, add them to the wok and stir them through.

7. 7

   Serve with peanuts

   Divide the noodles between 4 bowls and top with some bashed-up peanuts.

What are chicken satay noodles?

Satay is associated with Southeast Asian grilled dishes served with a peanut-based sauce. This noodle version takes inspiration from those flavours, combining peanut butter, coconut milk, soy sauce and fish sauce in a quick wok sauce.

Here, poached, shredded chicken and egg noodles make it a practical one-pan-style dinner. The chicken cooking water is reused for the noodles, while spring onion and roasted peanuts add a fresh, crunchy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 760 calories, 53g protein, 79g carbs, 31g fat.

The egg noodles provide most of the carbohydrates, while chicken breast supplies much of the protein. Coconut milk, peanut butter and peanuts contribute most of the fat, and the soy sauce, fish sauce and salted peanuts add sodium. To balance the plate, serve the noodles with a side of steamed greens or cucumber.

The sauce ingredients

Peanut butter: it gives the sauce its nutty character and helps it cling to the noodles. Stir it well into the coconut milk so there are no thick pockets.

Coconut milk: this makes the sauce creamy and softens the salty, savoury notes of the fish sauce and soy sauce. The recipe uses a short simmer, so have the other ingredients ready before adding it to the wok.

Poaching and shredding the chicken

Even cooking: use a pan large enough for the breasts to sit in the boiling water without being tightly crowded. The recipe gives 8 minutes; check that the chicken is cooked through before removing it.

Shredding: let the chicken cool just enough to handle, then pull it into pieces. Shredded chicken catches more sauce than leaving the breasts whole.

Cooking the noodles

Water: cooking the noodles in the chicken water keeps the method efficient and uses the same pan. Follow the stated 3 minutes, and check the packet too if your noodles specify a different cooking time.

Draining: drain the noodles before adding them to the sauce so they do not dilute it. Stir them through promptly while the sauce is hot.

Getting the sauce texture right

Brief bubbling: the sauce cooks over a high heat for just 30 seconds before the chicken goes in. Keep it moving and avoid reducing it for longer than directed.

Coating: once the noodles are added, stir until they are evenly covered. If the sauce looks especially thick, mixing thoroughly helps it spread across the noodles.

Finishing and serving

Spring onion: a handful is stirred through near the end, so it keeps some freshness and bite. Chop the bunch first and add a handful as directed.

Peanuts: bash the salted roasted peanuts into pieces and scatter them over the bowls just before eating. They provide a crisp contrast to the soft noodles and chicken.

What to serve alongside

The noodles are a complete main with chicken, egg noodles and a rich sauce. A simple side of steamed greens or crisp cucumber can add a fresh contrast without competing with the peanut flavour.

For a more substantial meal, serve a larger portion of noodles or add extra vegetables at the table. Keep any additions separate if you want to follow the recipe method closely.

Recipe notes & tips

• Have the peanut butter and sauces measured out before heating the wok, as the sauce step is brief.
• Check the chicken is cooked through before shredding it.
• Use the noodle packet directions as a guide if they differ from the recipe's 3-minute cooking time.
• Drain the noodles well before stirring them into the sauce.
• Add the crushed peanuts just before serving to keep their crunch.

Variations

• Add vegetables: stir in cooked greens or sliced peppers when combining the chicken and noodles.
• Make it spicier: add chilli to the sauce to bring in some heat.
• Use crunchy peanut butter: swap it for smooth peanut butter for extra texture.
• Add lime: squeeze lime over the bowls for a sharper finish.
• Change the noodles: use another type of noodle, adjusting the cooking time to suit its packet instructions.

Common mistakes to avoid

• Overcooking the chicken: boil it for the stated 8 minutes and check that it is cooked through before removing it.
• Cooking noodles too long: start checking at 3 minutes and follow the packet guidance if needed.
• Lumpy sauce: stir the peanut butter thoroughly into the coconut milk before adding the chicken.
• Diluting the sauce: drain the noodles well before adding them to the wok.
• Soft peanuts: add them to the bowls at the end rather than stirring them into the hot sauce.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat until piping hot, adding a small splash of water if the sauce has thickened; add fresh peanuts after reheating.

Frequently asked questions