Chicken and Satay Sauce Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 20g roasted peanuts
• 300g free-range chicken thigh fillets
• 40g peanut butter
• 40g kecap manis
• 10g Malaysian mild curry powder
• 200g stir-fry mix
• 150g egg noodles
• 2g chilli flakes
• 15ml white vinegar
• 10ml soy sauce
• 1pcs neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   CHICKEN OPTION Bring a medium saucepan of water to the boil for the noodles (speed things up by using your kettle to boil the water). Quarter the carrot lengthwise and thinly slice. Cut the spring onion into short lengths. Coarsely chop the peanuts. Thinly slice the chicken into strips.
2. Step 2 — Make satay sauce
   Put the peanut butter, half the kecap manis*, 1 tbs water, 3 tsp white vinegar, 2 tsp soy sauce and 2 tsp oil in a bowl and whisk to combine. Season with pepper.
3. Step 3 — Stir-fry chicken
   Heat a generous drizzle of oil in a medium deep frypan over high heat. Stir-fry the chicken for 2-3 mins until browned (the chicken won't be cooked through). Reduce the heat to medium.
4. Step 4 — Cook vegetables
   Scatter half the curry powder* over the chicken (the curry seasoning is mild, however, you can reduce if you prefer). Stir gently until chicken is coated. Stir in the carrot, spring onion and vegetable mix and cook, covered, for 4 mins or until vegetables are tender and chicken is cooked through. Gently stir in half the satay sauce and cook for 1 min or until heated through.
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 3 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking. Return the noodles to the pan, add the remaining satay sauce and toss to coat.
6. Step 6 — Get ready to serve
   Divide the noodles and chicken stir-fry among bowls. Scatter with the peanuts and a pinch of chilli flakes*, if desired, to serve. (Serve the remaining chilli flakes at the table for those who like a chilli kick.)

Allergens

Soy, Peanut, Gluten, Sulphites, Wheat, Egg