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. Ready in under 30 minutes!
Course Main Course
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
For the stirfry:
450gramsthin hokkien noodles
For the satay sauce:
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.
For the noodles any dried egg noodles work great if you can’t specifically find hokkien, otherwise I like to use dried ramen noodles from my local Asian grocer as they are a really inexpensive option to keep in the pantry.If you don’t have a blender or food processor for the sauce, crush the garlic and then add everything to a jar and shake vigorously until everything is combined.Vegetarian Option: Replace the chicken with tofu. Prepare the tofu as per the instructions in this post.Vegan Option: Follow the instructions for vegetarian, and also replace the honey in the satay sauce with maple syrup.Gluten Free Option: Use your favourite gluten free noodles and replace the soy sauce in the satay sauce with tamari.Not from Australia? Check out my US Conversion Guide.