Recipes
Chris Bavin’s Chicken Satay Noodles
Spend smart, live well with this delicious family meal as seen on the recent myLakeland Live Event, and from Chris...
Ingredients
- 3-4 boneless chicken thigh fillets (or chicken breasts), cut into strips
- 1tbsp soy sauce
- 1tsp cornflour
- ½ tsp ground turmeric
- 350g dried egg noodles
- Pinch of salt
- 2tbsp vegetable oil
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 3cm piece of fresh root ginger, grated
- 3tbsp crunchy peanut butter
- 2tbsp sweet chilli sauce sweet chilli sauce
- 400ml canned coconut milk
- 3 spring onions, sliced
- Handful of mangetouts
- 100g green beans, halved
- Juice of 1 lime
- Chopped peanuts and fresh coriander, to serve
Method
- Place chicken in a bowl with the soy sauce, cornflour, and turmeric, mix well and set aside.
- Cook the noodles in boiling salted water for about 2-3 mins, then drain. Place the noodles back into the saucepan, add a dash of the oil and toss together. Set aside.
- Heat the rest of the oil in a wok or large frying pan. Add the onion and stir-fry for a couple of mins. Add the garlic, ginger, chilli and stir-fry for a further minute before adding in the peanut butter, sweet chilli sauce and coconut milk. Stir until combined, then add in the chicken and simmer for 3 mins.
- Add all the veg and simmer gently for a further 2 mins before stirring in the noodles. Allow them to warm through, then finish with a good squeeze of lime juice and serve with some chopped peanuts and coriander on top. If the sauce thickens too much, simply add a splash of water to loosen it.