Satay-Style Noodle Stir Fry
Satay-Style Noodle Stir Fry
Ingredients
For the Stir Fry
- 520 g noodles, such as Lee Kum Kee Knife Cut
- 520 g chicken breast, thinly sliced
- 320 g sugar snap peas
- 4 red chili, diced
- 4 lime, juiced
- oil, as needed
- salt, as needed
For the Satay Sauce
- 120 g peanut butter
- 400 ml coconut milk
- 4 teaspoons brown sugar
- 4 tablespoons soy sauce
For Tenderizing Chicken (Optional)
- 2 teaspoons baking soda
- water, a touch
For Garnish (Optional)
- 60 g chopped peanuts
- 4 spring onions, sliced
- chili crisp, to taste
Instructions
- 1
Dice the red chilies. Thinly slice the chicken breast.
⏱️ 5 min
- 2
Optionally, to tenderize the chicken, combine the sliced chicken with 2 teaspoons of baking soda and a touch of water. Mix well and set aside for 10-20 minutes. If tenderizing, remember to rinse and thoroughly dry the chicken before cooking.
⏱️ 5 min
- 3
Put a large pot of water on to boil for the noodles. Everything from here happens quickly.
⏱️ 5 min
- 4
In a wok or large frying pan, heat on high until the pan is hot. Add a tablespoon of oil. If using tenderized chicken, rinse and dry it first. Fry the chicken for 2-4 minutes, until it just starts to brown. Remove the chicken from the pan and set aside.
⏱️ 5 min
- 5
Add another tablespoon of oil to the same wok if needed. Add the sugar snap peas and stir-fry until they show signs of coloring and have started to go tender but still have a slight bite. Remove the peas from the pan and set aside with the chicken.
⏱️ 3 min
- 6
Once the water is boiling, add the noodles to the pot. Cook according to package instructions. Reserve about 1/2 cup of noodle cooking water before draining.
⏱️ 5 min
- 7
Return to the wok. Add the diced red chilies and fry for 30 seconds to 1 minute until fragrant. Add the peanut butter, soy sauce, coconut milk, brown sugar, the juice from the 4 limes, and a pinch of salt. Stir well to combine and heat through.
⏱️ 3 min
- 8
Return the cooked chicken and sugar snap peas to the pan with the sauce. Add the drained noodles. If the sauce is too thick, add a splash of the reserved noodle water until it reaches your desired consistency. Mix everything thoroughly to coat the noodles and ingredients evenly.
⏱️ 2 min
- 9
Taste for seasonings and adjust with more salt, lime juice, or brown sugar if necessary.
⏱️ 1 min
- 10
Optionally garnish each serving with chopped peanuts, sliced spring onions, and chili crisp to taste. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Satay-Style Noodle Stir Fry
For the Stir Fry
- 520 g noodles, such as Lee Kum Kee Knife Cut
- 520 g chicken breast, thinly sliced
- 320 g sugar snap peas
- 4 red chili, diced
- 4 lime, juiced
- oil, as needed
- salt, as needed
For the Satay Sauce
- 120 g peanut butter
- 400 ml coconut milk
- 4 teaspoons brown sugar
- 4 tablespoons soy sauce
For Tenderizing Chicken (Optional)
- 2 teaspoons baking soda
- water, a touch
For Garnish (Optional)
- 60 g chopped peanuts
- 4 spring onions, sliced
- chili crisp, to taste
Instructions
- 1
Dice the red chilies. Thinly slice the chicken breast.
⏱️ 5 min - 2
Optionally, to tenderize the chicken, combine the sliced chicken with 2 teaspoons of baking soda and a touch of water. Mix well and set aside for 10-20 minutes. If tenderizing, remember to rinse and thoroughly dry the chicken before cooking.
⏱️ 5 min - 3
Put a large pot of water on to boil for the noodles. Everything from here happens quickly.
⏱️ 5 min - 4
In a wok or large frying pan, heat on high until the pan is hot. Add a tablespoon of oil. If using tenderized chicken, rinse and dry it first. Fry the chicken for 2-4 minutes, until it just starts to brown. Remove the chicken from the pan and set aside.
⏱️ 5 min - 5
Add another tablespoon of oil to the same wok if needed. Add the sugar snap peas and stir-fry until they show signs of coloring and have started to go tender but still have a slight bite. Remove the peas from the pan and set aside with the chicken.
⏱️ 3 min - 6
Once the water is boiling, add the noodles to the pot. Cook according to package instructions. Reserve about 1/2 cup of noodle cooking water before draining.
⏱️ 5 min - 7
Return to the wok. Add the diced red chilies and fry for 30 seconds to 1 minute until fragrant. Add the peanut butter, soy sauce, coconut milk, brown sugar, the juice from the 4 limes, and a pinch of salt. Stir well to combine and heat through.
⏱️ 3 min - 8
Return the cooked chicken and sugar snap peas to the pan with the sauce. Add the drained noodles. If the sauce is too thick, add a splash of the reserved noodle water until it reaches your desired consistency. Mix everything thoroughly to coat the noodles and ingredients evenly.
⏱️ 2 min - 9
Taste for seasonings and adjust with more salt, lime juice, or brown sugar if necessary.
⏱️ 1 min - 10
Optionally garnish each serving with chopped peanuts, sliced spring onions, and chili crisp to taste. Serve immediately.
⏱️ 1 min