Satay Chicken Noodles

Satay Chicken Noodles is an easy, breezy main dish full of colours and textures! It contains thick rice noodles with a medley of red pepper, broccoli, and carrot stir-fried in a peanut sauce. Kick it up a notch with an extra topping of crunchy peanuts, scallion, cilantro, lime, and hot chilli pepper.

Satay Chicken Noodles

Satay Chicken Noodles are as delicious for the eyes as for the taste buds. It’s a rich, fun collection of crunchy veggies and chicken cooked rapidly in the wok and covered in this sweet, creamy peanut sauce. The optional toppings bring the dish an extra mil, such as crunchy peanuts, cilantro, and lime, or if you dig a bit of heat, add a bit of hot Thai peppers or chilli flakes in oil. This dish is adaptable for all members of the family! It is a great way to make the kids eat their veggies!

What is Satay?

Satay Chicken Noodles

Satay is believed to come from Indonesia but is popular all around South-East Asia. The original recipe is a grilled meat skewer, which can be chicken, pork or sometimes beef, served with a peanut sauce. Since this dish is already established, I’ve modified it into a noodle dish with a lighter Satay sauce. I’ve used rice noodles because they are lower in calories and fat, and since the sauce is high in these, it balances the dish out. Ultimately, Satay sauce is super sweet because of the peanut butter and coconut milk. So, to lighten things up. I’ve cut the extra sugar usually found in the recipe and added a touch of vinegar to balance it.

Type of Noodles

As mentioned, I’ve chosen Pho Banh rice noodles for this dish because they are lower in calories and fat and suitable for a gluten-free diet. However, this dish can also be served in wheat noodles like udon or soba. Other interesting noodles with lower fat content are yellow squash, zucchini, and shirataki. Or simply on plain white rice!

Cooking the Rice Noodles

Satay Chicken Noodle bite

Unlike wheat pasta or noodles, the rice noodles are cooked shortly or left in warm water to hydrate and soften up. If you boil them, I highly suggest cutting the cooking process by rinsing them in cold water and shaking them. This helps them keep their bouncy, fun texture. I also like adding a touch of sesame oil to the rinsed noodles; it helps them become less sticky. Plus it give any Asian dish a ‘je ne sais quoi‘! Don’t worry; it won’t make your Satay Sauce slide off.

Variations

These Satay Chicken Noodles are adaptable to your preferences and what you have in the refrigerator or freezer. You can switch or add veggies you prefer; even those pre-cut frozen Asian veggies bags would do here. Lovely mukimame (beans of edamame or young soybeans), bean sprouts or okra would be lovely veggies to add to this bowl. As for the noodles, I’ve used thick Pho Banh rice noodles, but a nice alternative would be rice vermicelli, or even rice could be used here.

Toppings

Satay Chicken Noodles

The toppings for Satay Chicken Noodles are crushed peanuts, scallion, fresh cilantro, lime, and hot Thai chilli pepper or chilli flakes in oil. Maybe leave the toppings in the center of the table to let people choose their flavour profile. Also, for the ones who like it saltier, leave the bottle of soy sauce or fish sauce on the table. This way, everyone will be happy!

Other Colourful Mains

Satay Chicken Noodles-2

Satay Chicken Noodles

Satay Chicken Noodles Bowl: A vibrant, easy-to-make main featuring thick rice noodles tossed in satay peanut sauce with red pepper, broccoli, carrot, and scallion. Top with crunchy peanuts, cilantro, lime, and optional heat!
5 from 6 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Banh Pho, bowl, broccoli, chicken, coconut milk, gluten-free, kaffir lime, noodle, noodles, peanuts, Satay, sauce, stir-fry, wok
Servings: 4 people
Calories: 597kcal
Author: Marie Breton

Equipment

  • wok

Ingredients

  • 375 g Rice Noodles (Banh Pho) or any noodles
  • 2 chicken breasts Cut into small cubes
  • 1 broccoli cut into small florets
  • 1 red pepper Cut into cubes
  • 1 onion Diced
  • 3 carrots Sliced
  • 3 tbsp vegetable oil or peanut oil, sunflower, etc.
  • 1 tsp sesame oil *optional

Peanut Sauce

  • 250 ml coconut milk
  • 2 tbsp peanut butter
  • 30 ml soy sauce tamari or fish sauce
  • 15 ml rice vinegar
  • 1 lime

Toppings (optional)

  • fresh cilantro
  • crushed peanuts
  • scallions
  • Thai chilli hot chilli flakes oil
  • lime

Instructions

  • Add all the Satay sauce ingredients to a jar or container with a lid, cover, and shake until homogenous.
  • Cut all the veggies, and chicken into dices.
  • Cook the rice noodles following the instructions. Rinse under cold water and add the sesame oil. Mix.
  • In a wok, stir-fry the chicken in oil at medium-high heat until cooked, and reserve.
  • Then stir-fry the broccoli, onion and carrot for 4 minutes, until half cooked.
  • Shake the sauce and add to the cooking veggies with the red pepper and reserved chicken. Mix and cook for another 2-3 minutes.
  • Serve on the rice noodles with the toppings of your choice.

Video

Notes

Use any noodles you prefer or rice.
Great toppings for this Satay Noodle Bowl is:
  • fresh cilantro
  • crushed peanuts
  • scallions
  • Thai chilli
  • lime wedge
Serve with extra soy sauce, tamari or fish sauce instead of salt.

Nutrition

Calories: 597kcal | Carbohydrates: 48g | Protein: 34g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 687mg | Potassium: 1361mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9564IU | Vitamin C: 185mg | Calcium: 126mg | Iron: 4mg
Nutrition Facts
Satay Chicken Noodles
Amount per Serving
Calories
597
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
6
g
Cholesterol
 
72
mg
24
%
Sodium
 
687
mg
30
%
Potassium
 
1361
mg
39
%
Carbohydrates
 
48
g
16
%
Fiber
 
8
g
33
%
Sugar
 
8
g
9
%
Protein
 
34
g
68
%
Vitamin A
 
9564
IU
191
%
Vitamin C
 
185
mg
224
%
Calcium
 
126
mg
13
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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