Satay chicken noodles recipe
- 2 pkts Oriental-flavoured two-minute noodles
- 3 cups stir fry vegetables (frozen or fresh)
- 4 cups water
- 1/3 cup peanut butter (smooth or crunchy)
- ¼ cup light soy sauce
- 2 tbsp brown sugar
- 1 ½ cups water
- 1 tbsp cornflour
- 2 cups chopped cooked chicken (BBQ chicken is fine)
- 1 tin (225g) sliced water chestnuts
- 1 tin (220g) bamboo shoots, drained
- 1/3 cup chopped peanuts
- ¼ cup sliced green onions
In a saucepan, place the noodles in 4 cups of water with the vegetables and one flavour sachet (store the 2nd sachet in the pantry for another time). Bring to the boil and cook for 3 minutes. Drain and cover to keep warm.
In a frying pan, make the sauce by whisking together the peanut butter, soy sauce and brown sugar. Mix the cornflour into the water and add this to the pan while whisking. Bring to the boil and cook for 2 minutes.
Add the chicken, water chestnuts and bamboo shoots to the sauce and when heated through, add the noodles and vegetables and toss to coat.
Serve in warm bowls with peanuts and green onions to garnish.
- Try not to overcook the noodles as they continue to cook even when drained.
- You can poach some chicken for this recipe but I find I can just use the breast of some BBQ chicken with the skin removed.
- Make sure your sauce has had a chance to cook. You need all the cornflour grains to burst and have a chance to thicken it.
- This recipe was created by Jennifer Cheung for Kidspot New Zealand's best recipe finder.