Easy Satay Chicken Noodles
Get ready for a flavor-packed bowl of Satay Chicken Noodles—the ultimate comfort food with a nutty twist! Juicy chicken, slathered in a rich and creamy peanut sauce, tossed with noodles and crunchy veggies.
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 originated in Indonesia but has become a beloved dish across Southeast Asia. Traditionally, it features grilled skewers of turmeric-marinated chicken, pork, or beef, served with a rich peanut sauce. I’ve transformed this classic into a flavorful noodle dish with a lighter satay sauce. I opted for rice noodles—they’re lower in calories and fat, making the perfect balance for this coconut creamy, nutty sauce!
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 with 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
Unlike wheat pasta or noodles, rice noodles are cooked briefly or left in warm water to hydrate and soften. If you boil them, I highly suggest cutting the cooking process by rinsing them in cold water and shaking them afterward. This helps them keep their bouncy, fun texture. I also like adding a touch of sesame oil to the rinsed noodles; it prevents them from getting too sticky. Plus, it gives the noodles an extra ‘je ne sais quoi‘! Don’t worry; it won’t make your Satay Sauce slide off.
Toppings
The toppings for this coconut chicken noodles are crushed peanuts, scallions, 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 Chicken Asian-Style Mains
Satay Chicken Noodles
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 cubes.
- 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 with rice noodles and the toppings of your choice.
Video
Notes
- fresh cilantro
- crushed peanuts
- scallions
- Thai chilli
- lime wedge
Nutrition
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Did You Make This Recipe?
Share your thoughts on it! Leave a comment or share a picture and tag me @littlenomadsrecipes on Instagram.
This was so good!
Glad you enjoyed it!
Such a great recipe! Thank you for sharing ☺️
My pleasure!
I love the flavors here!
Smooth, crunchy and colourful!
Such a simple, easy but very delicious recipe, so healthy and flavourful. I would love to try that with wheat noodles instead of rice because I am diabetic.
there’s plenty of noodles nowadays for diabetic you could use, the zucchini, sweet potato ones…
Such a healthy and tasty meal. We loved all the flavours and how easy it was to put together. The sauce has so much flavour!!
Coconut milk and peanut butter is such a great combo!
Quick, healthy and delicious – love that combo for a weeknight meal!
yes! Sure easy and fast to make! Essential for families!
Can’t wait to try it!
Enjoy Karen!
Do you need to have a wok or can you cook in any pan or on a blackstone grill?
You could use a pan, but the blackstone will be hard to mix it up with the sauce in the end.