Satay Chicken Noodles are a fast, flavour packed dinner that tastes like your favourite Aussie Chinese takeaway. Glossy, savoury and nutty, they come together in under 20 minutes. Jimmy’s Saté Sauce gives the dish its rich, authentic satay flavour and makes this an easy weeknight meal you will make again and again.
This is the type of recipe I make when I want something comforting and quick, using ingredients I always have on hand: noodles, chicken, a few veggies and Jimmy’s. The result is a silky, saucy stir-fry that feels a little indulgent but is surprisingly budget-friendly.
Why You’ll Love These Satay Chicken Noodles
- Full of flavour but incredibly easy
- Uses Jimmy’s Saté Sauce for authentic takeaway-style taste
- Cheap to make and pantry-friendly
- On the table fast – perfect for busy weeknights
- You can use any veggies you’ve got
- A great base recipe to customise
Why This Satay Noodle Recipe Works
There are plenty of satay noodle recipes out there, but the key difference here is Jimmy’s Saté Sauce. It brings real depth – roasted peanuts, shallots, garlic, chilli and spices – all cooked down into a paste that instantly transforms your sauce. Instead of mixing twenty ingredients, you’re starting with something that already tastes like takeaway satay.
Velveting the chicken gives you that silky, restaurant-style texture, and the combination of hokkien noodles + glossy satay sauce gives the dish a satisfying slurp factor. It’s fast, balanced and hits all the right comfort-food notes.
Tips for Perfect Satay Chicken Noodles
- Velvet the chicken. Bi-carb Soda = silky, tender pieces every time.
- Let the noodles soak for 3-5 minutes before loosening them with chopsticks or tongs.
- Keep the heat high. Stir-fries rely on speed and heat for good flavour.
- Taste and adjust the sauce. Balance with extra sugar or a dash of soy.
- Add extra water if it gets too thick. Loosen the sauce as needed with water.
- Use a combination of mixed veggies – slice them roughly the same size so they cook evenly.
Variations To Try
One of the best things about this recipe is how customisable it is.
- Make it vegetarian:
Swap chicken for tofu, mushrooms or extra veggies. - Change the protein:
Try prawns, pork or thinly sliced beef. - Try different noodles:
Udon, rice noodles, ramen or even spaghetti work when you’re in a pinch. - Make it spicy:
Chilli oil, sambal or chopped fresh chilli all work beautifully. - Buy Pre-sliced Veggie Mix:
Instead of chopping and slicing vegetables, simply buy a bag of pre-sliced stir-fry vegetables from the supermarket. You could even use a frozen stir-fry vegetable mix. This will cut down on time and effort.
Serving Suggestions
Satay Chicken Noodles are filling on their own, but here are some great add-ons if you want to stretch the meal or build a takeaway-style spread:
- Stir-fried Asian greens like bok choy, choy sum or broccolini
- A smashed cucumber and herb salad on the side
- Spring rolls or dumplings for a fakeaway night
- Fresh lime wedges for brightness
- Crushed roasted peanuts for texture and extra nuttiness
Storage & Reheating
Satay noodles will keep well in the fridge for up to two days, though the sauce does thicken as it cools. To reheat, warm them gently in a pan or microwave with a splash of water to loosen the sauce and bring back that glossy texture. Freezing isn’t recommended, as the noodles soften too much and the sauce can split once thawed.
More Recipes To Try:
If you love these noodles, try these next:
- Chinese Chicken with Roasted Almonds
- 15-Minute Soy Sauce Noodles (Cantonese Style)
- Restaurant-Style Sweet and Sour Pork (Extra Crispy!)
- Chinese Ham and Chicken Rolls (Cheats Version)
- Easy Air-Fryer Chinese BBQ Pork (Char Siu)
- Satay Chicken Wings (Using Jimmy’s Sate Sauce)
Love cooking with Jimmy’s? Find more easy recipes and tips in my Jimmy’s Saté Sauce Guide.
Satay Chicken Noodles
Ingredients
chicken
- 500g chicken breast fillets, thinly sliced (or thigh fillets)
- ½ teaspoon bicarb soda
- 1 tablespoon each soy sauce and neutral flavoured oil
satay sauce
- 1 heaped tablespoon Jimmy’s saté sauce
- ¼ cup peanut butter
- 165ml can coconut milk (you can also use evaporated milk)
- 1 tablespoon kecap manis (or soy sauce)
- 1 teaspoon honey
- Juice of ½ lime (optional)
FOR THE STIR FRY
- 1-2 tablespoons neutral flavoured oil (vegetable, rice bran, canola etc)
- 1 onion, sliced
- 2 cloves garlic, finely diced
- 4 cups mixed stir-fry vegetables (eg. sliced carrot, capsicum, broccoli florets, snow peas, cabbage etc)
- 450g packet fresh thin hokkien noodles (I used Fantastic brand)
- 1 cup water (you may not need it all)
TO SERVE
- Sliced spring onions or coriander
- Sliced chilli (optional)
- Chopped raw unsalted peanuts (optional)
Instructions
Prepare the chicken and noodles
- In a medium bowl, combine the sliced chicken with bicarb soda, soy sauce, cornflour and oil. Mix well and set aside to marinate while you prep other ingredients.
- Place the Hokkien noodles in a large heatproof bowl, cover generously with boiling water, and soak for 3–5 minutes or until tender, gently separating the strands with tongs. Drain well and rinse under cold water to prevent sticking, then drain again.
Make the satay sauce
- In a small jug or bowl, whisk together the Jimmy's Satay Sauce, peanut butter, coconut milk, kecap manis (or soy), honey, and lime juice (if using) until smooth and well combined. Set aside.
STIR FRY
- Heat the oil in a large wok or deep frying pan over high heat. Add the marinated chicken and stir-fry for 3–5 minutes until the chicken is golden and cooked through. Remove the chicken from the wok and set aside on a plate.
- Return the wok to high heat and add a little extra oil if required. Add the sliced onion and garlic. Stir-fry for 1–2 minutes until fragrant.
- Add your harder vegetables (like carrots, capsicum and broccoli) and stir-fry for another 2–3 minutes until tender-crisp. Add any softer vegetables (like snow peas, cabbage or bok choy leaves) for the last minute of cooking.
COMBINE AND SERVE
- Return the cooked chicken (and any resting juices) to the wok. Add the drained noodles and the prepared satay sauce mixture.
- Toss everything together, adding water when required to loosen the sauce, over high heat for 1–2 minutes until the sauce the noodles are throughly heated through, and all ingredients are evenly coated in satay sauce. (I used approximately 2/3 cup water)
Serve
- Divide the chicken satay noodles among bowls. Garnish with spring onions, chilli and chopped peanuts (is using) and serve immediately.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Bicarb soda in the marinade helps tenderise the chicken and gives it that soft, velvety takeaway-style texture.
- Adjust the sauce consistency by adding water a little at at time until it reaches a consistency you are happy with.
- For spice, add chilli oil, sriracha or sliced fresh chilli.
- Veggie swaps: bok choy, snow peas, mushrooms, beans, broccolini and baby corn all work.
- Leftovers: Keep 1–2 days in the fridge; add a splash of water when reheating to loosen the sauce.
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