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Satay chicken noodle stir-fry

  • 0:25 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 90g (1/3 cup) reduced-fat crunchy peanut butter
  • 60ml (1/4 cup) soy sauce
  • 55g (1/4 cup, firmly packed) brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 270g dried ramen noodles (see note)
  • 1 tablespoon peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, thinly sliced
  • 1 baby wombok (Chinese cabbage), hard core removed, coarsely shredded
  • 250g sugar snap peas, trimmed
  • 3 shallots, trimmed, thinly sliced
  • 1/3 cup chopped fresh coriander

Method

  • 1
    Combine the peanut butter, soy sauce, sugar, juice and water in a small saucepan over medium heat. Bring to the boil and whisk until smooth. Reduce heat to low. Simmer for 1 minute or until the sauce thickens slightly.
  • 2
    Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Rinse under cold water. Drain.
  • 3
    Heat a wok or large frying pan over high heat. Add the oil and heat until just smoking. Add half the chicken. Stir-fry for 3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken. Add the wombok and sugar snap peas to the wok. Stir-fry for 2 minutes or until vegetables are tender crisp. Add noodles, chicken, half the sauce, half the shallot and half the coriander. Stir-fry for a further 2 minutes or until heated through. Divide among serving bowls. Top with remaining sauce, shallot and coriander to serve.

Source: taste.com.au

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