This chicken satay noodle stir fry is the ultimate easy and delicious weeknight dinner. It is healthy, quick to put together with a creamy, rich homemade peanut satay sauce. You won’t want to order takeaway when you realise just how easy this family favourite is to make at home.
For a moment, think about a creamy, rich homemade satay sauce coating a big bowl of noodles, crunchy vegetables, and perfectly cooked chicken. Salivating yet? I know I am. This is one of my absolute favourite easy weeknight dinners and the sauce is so full of flavour and simple to make, I know it will become a regular in your house as well.
With so many amazing flavours coming together to create a delicious, easy and healthy meal, these chicken satay noodles are exactly what weeknight cooking is all about.
After a long work day, the last thing you want to think about is making dinner. When I get home, I know that I will want something super quick and easy without compromising on flavour and I also want it to be good for me. Stir fry meals are the perfect option that ticks all of these boxes, and they can be flexible enough that you can easily adapt your favourite recipes to suit what you have on hand at the time.
How to make homemade peanut satay sauce
Chicken satay noodles is one of my favourite takeaway meals to order as I love the rich creamy sauce that is packed with flavour, coating the thick egg noodles. I have struggled to make a peanut satay sauce at home that rivales the complex flavours of my favourite restaurants, but after many attempts, I have found the perfect combination and ratio of ingredients.
Into a blender or food processor goes the following 7 ingredients combined with some water;
- peanut butter
- soy sauce
- sesame oil
- sriracha chilli sauce
And out comes a creamy, tangy and just the right amount of spicy sauce that is perfect for so many uses. I also use this sauce for my crispy tofu and zoodles with peanut sauce which are fantastic low carb and vegetarian option.
I love using my bullet blender to make sauces like this because it is small and compact, just the right size for sauces and the clean up is so much easier than my full size blender, but the best blender is the one you have available.
If you don’t have a blender, you can add everything to a jar and shake shake shake – just make sure you crush the garlic first.
Ingredients in these chicken satay noodles
Apart from the sauce, we have noodles, chicken and veggies making up this meal.
For the noodles, thin hokkien work great, but I like to use any dried egg noodles available from the grocery store, or sometimes dried ramen noodles that I have picked up at my local Asian grocer. They are inexpensive and a great pantry staple to have on hand for weeknight cooking.
Alternatively, if you are craving satay and don’t have any noodles, serving chicken and vegetables with the sauce on a pile of rice will also be delicious.
As the name suggests, I’m using chicken as the main protein in this meal. For this I do prefer the breast rather than the thigh as I think that cut tends to lend itself to longer cooking due to it being a bit more fatty, but really either would work.
You could also use tofu as a substitute if vegetarian, or leave the meat out all together and load up on the veggie content.
Speaking of veggies, I used a combination of carrots, capsicum and beans, but you could also use broccoli, cauliflower, zucchini, cabbage, baby corn, snow peas and anything else you like. This is a great opportunity to get those extra veggies in your diet, so use what’s left in your fridge, or load up on your favourite combo.
This meal takes about 30 minutes from beginning to end and the key to keeping it simple is preparation. Get each element ready, make the sauce, chop the veggies, boil the noodles, 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.
Can you freeze chicken satay noodles
Yes! I made a big batch of these noodles for meal prep and they froze perfectly ready to reheat in the microwave for quick meals throughout the week. There was no loss of flavour in the sauce and there was no noticeable change to the texture of the noodles.
My only tip if you are planning this is to undercook the veggies as they will get softer as part of the microwaving process and make sure to add a little extra sauce to each container.
These chicken satay noodles are one of my favourite easy meals that I can put together when I don’t really know what to make for dinner. It is a versatile recipe, lending itself to whatever combination of protein and vegetables I have available, and that creamy sauce is always a winner.
Make it for dinner this week or make it for meal prep. You’ll love just how easy and delicious it really is!
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Chicken Satay Noodles
For the stirfry:
- 450 grams thin hokkien noodles
- 500 grams chicken breast
- 1 large carrot sliced
- 1 red capsicum sliced
- 1 cup green beans sliced
For the satay sauce:
- ¼ cup peanut butter
- ¼ cup water
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 clove garlic
- 1-2 tablespoons sriracha
- juice of 1 lime
- Cook noodles according to packet instructions. One done, drain and set aside.
- While the noodles are cooking, place all sauce ingredients in a small blender and pulse until smooth and creamy.
- Slice chicken into small pieces. Heat a wok or large frying pan with a tablespoon of oil and cook chicken in batches so the pieces do not overlap, until chicken has started to brown as is cooked through.
- Wipe out wok with a paper towel, add a bit more oil and chopped vegetables and cook for about 3 minutes or until soft. Add in cooked chicken, drained noodles, and most of the satay sauce. Mix together until everything is coated with the sauce.
- Serve the noodles with extra lime and crushed peanuts if desired, and another little drizzle of the remaining sauce.
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