Chris Bavin’s Chicken Satay Noodles

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 
  • small red onion, finely chopped 
  • 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 
  • spring onions, sliced 
  • Handful of mangetouts 
  • 100g green beans, halved 
  • Juice of 1 lime 
  • Chopped peanuts and fresh coriander, to serve 

Method

  1. Place chicken in a bowl with the soy sauce, cornflour, and turmeric, mix well and set aside.
  2. 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.
  3. 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.
  4. 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.