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Satay Chicken Noodles

This mild and creamy noodle dish is really quick to make and another yummy dish for the whole family! Serves 2

  • 2 chicken breasts
  • 1/2 pack fresh egg noodles (roughly 200g)
  • 1 red pepper
  • 50g mangetout
  • 3 sliced spring onions
  • 1 garlic clove, crushed
  • 1 tsp curry powder
  • 100ml water
  • 2 tbsp smooth peanut butter
  • 1/2 can coconut milk

Poach the chicken breasts in simmering water for around 15 mins until thoroughly cooked through. Shred the chicken (you can do this really quickly with an electric whisk) and leave aside. Thinly slice the red pepper. Slice the mangetout diagonally lengthways. Slice the spring onion. Heat some oil in a wok and add the red pepper and mangetout and fry on a high heat for 3 mins. Add most of the spring onion (leave a small amount to garnish). Add the garlic and curry powder and fry for another 1 min. Add 100ml water to the pan and the peanut butter then reduce the heat to a gentle simmer. Add the coconut milk and stir until combined. Finish by adding the cooked shredded chicken back to the pan along with your fresh noodles and warm through. Top with your left over spring onions and serve!

Satay Chicken Noodles