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Chicken Satay Noodles

Satay chicken noodle stir fry is the champion of weeknight dinners. It is healthy, quick to put together, not to mention colourful and delicious.

When you bring together a rich satay sauce with a big bowl of noodles, you know I am going to be happy and I think this sauce will become a regular in your house as well. There are just so many amazing flavours coming together to create a delicious and easy meal. This is perfect weeknight cooking.

After the day at work the last thing I want to think about is making dinner. I want something super quick and easy but I don’t want to compromise on flavour. That is where I think stir fry and noodles become the perfect option. I probably eat some variation of a noodle stir fry every week, just changing up my additions and sauces to keep things fresh.

Satay noodles is one of my favourite takeaway meals. I love the rich creamy sauce packed with flavour that coats the thick egg noodles combined with crunchy vegetables and perfectly cooked meat. I use chicken in this stir fry as it is inexpensive and I generally have it in my freezer however you really could use anything. Tofu is a great alternative that I think really works with the satay flavours.

This meal takes about 30 minutes from beginning to end and the key to keeping it simple is preparation. Get each element ready and then bring everything together in a hot wok and you will have a hot bowl of saucy noodles before your Uber Eats would even arrive.

The star of this meal is really the sauce. A good sauce makes a good meal and this one is packed with all the good things. We have honey, soy, garlic, lime, peanut butter, and my personal favourite, sriracha chilli sauce. I am relatively new to sriracha but I have started using it in basically every stir fry as the flavour it provides is fantastic without being overly spicy. You can leave it out if you want but this sauce really just uses that sriracha to balance out all the flavours and give it that little extra boost. Yum.

I use my bullet blender to mix the sauce together, it take a whole 20 seconds and I have my sauce ready to go with only a little thing to clean up. It is so much more practical than getting out (and washing up) my big blender. I originally had a cheap branded one that I used to the point of burn out, so I knew it was worth it for me to get a better quality one that would handle the use. For me it makes processes like making this sauce so much easier.

This chicken satay noodle stir fry is one of my favourites, and it becomes something that I can put together without thinking to much about it. Reliable yet delicious food that is quick to get on the table is what I want on a weeknight and this is exactly that. Plus, any leftovers make a great lunch heated up at work the next day!

Chicken Satay Noodles
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

A rich and creamy satay sauce packed with flavour, coating a stir fry of chicken and crunchy vegetables ready in 30 minutes. Perfect for weeknight dinners.

Course: Main Course
Servings: 4 servings
Author: Sally
What You'll Need
For the stirfry:
  • 1 x 440 gram packet of thin hokkien noodles
  • 500 grams chicken breast
  • ¼ of a small red cabbage
  • 1 red capsicum
  • pak choy*
For the satay sauce:
  • 1/4 cup peanut butter
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 clove garlic
  • 1-2 tablespoons sriracha
  • Juice 1 lime
What To Do
  1. Soak noodles in boiling water according to packet directions until soft and set aside.
  2. Place all sauce ingredients in a small blender and pulse until smooth and creamy.
  3. Slice pak choy, capsicum and cabbage into thin slices and set aside keeping the pak choy separate.
  4. Slice chicken into small pieces. Heat a wok with a tablespoon of oil and stir fry chicken until cooked through.
  5. Wipe out wok with a paper towel, add a small amount of oil and stir fry capsicum and cabbage until soft. Add in pak choy, chicken and the satay sauce. Mix everything together.
  6. Add in drained noodles and stir until everything comes together.

*Pak choy is my favourite but you can use any available asian greens such as bok choy or choy sum.

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