Chicken Satay Noodles

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs carrot
• 1pcs zucchini
• 1pcs pak choy
• 1pcs spring onion
• 40g peanut butter
• 50g sweet chilli sauce
• 300g free-range chicken breast fillet
• 150g egg noodles
• 23ml soy sauce
• 80ml (⅓ cup) boiling water
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep vegetables
   Bring a medium saucepan of water to the boil for the noodles. Crush or finely chop the garlic. Halve the carrot and zucchini lengthwise and thinly slice. Quarter the pak choy lengthwise, then halve widthwise, keeping the leaves and stems separate. Thinly slice the spring onion.
2. Step 2 — Make satay sauce
   Whisk the peanut butter, sweet chilli sauce, 1 tbs soy sauce and 80ml (⅓ cup) boiling water in a bowl until combined.
3. Step 3 — Cook chicken
   Thinly slice the chicken into strips. Combine the garlic, 2 tsp soy sauce and 2 tsp oil in a large bowl. Add the chicken and stir to coat. Heat a large deep frypan over high heat. Stir-fry the chicken for 2-3 mins until golden. Remove from the pan and reserve the pan.
4. Step 4 — Cook noodles
   Cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Stir-fry vegetables
   Meanwhile, heat 2 tsp oil in the reserved pan over high heat. Stir-fry the carrot, zucchini and pak choy stems for 3 mins. Return the chicken and any resting juices to the pan, stir in the satay sauce and bring to a simmer.
6. Step 6 — Get ready to serve
   Add the pak choy leaves and spring onion to the stir-fry. Cook, stirring, for 1-2 mins until the pak choy leaves are wilted. Add the noodles and toss to combine. Divide the chicken satay noodles among bowls to serve.

Allergens

Soy, Peanut, Egg, Gluten, Wheat