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Creamy satay chicken noodles in a white bowl, tossed with tender chicken, broccoli, capsicum and carrots, topped with sliced red chilli and curled spring onion, with a fork twirling noodles, served on a white timber surface with lime wedges and satay sauce on the side.

Satay Chicken Noodles

Easy, flavour-packed satay chicken noodles made with Jimmy’s Saté Sauce for a rich, savoury satay flavour. Ready in around 20 minutes.
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Total Time:20 minutes
Course: Dinner, Lunch
Cuisine: Australian, Chinese
Keyword: 20 minute dinner, Aussie Chinese Takeaway, budget noodle recipe, chicken noodle stir fry, Jimmys satay noodles, quick noodle recipe, satay chicken noodles
Servings: 4
Author: Kate Brodhurst

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

  1. 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.
  2. Bicarb soda in the marinade helps tenderise the chicken and gives it that soft, velvety takeaway-style texture.
  3. Adjust the sauce consistency by adding water a little at at time until it reaches a consistency you are happy with. 
  4. For spice, add chilli oil, sriracha or sliced fresh chilli.
  5. Veggie swaps: bok choy, snow peas, mushrooms, beans, broccolini and baby corn all work.
  6. Leftovers: Keep 1–2 days in the fridge; add a splash of water when reheating to loosen the sauce.