Fast Satay Chicken and Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs spring onion
• 20g roasted peanuts
• 300g free-range chicken tenderloins
• 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
• 30ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   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. Cut the chicken into 3cm chunks.
2. Step 2 — Make satay sauce
   Put the peanut butter, half the kecap manis*, 3 tsp white vinegar, 2 tsp soy sauce, 2 tsp oil and 1 tbs water in a bowl and whisk to combine. Season with pepper.
3. Step 3 — Cook chicken
   Heat a generous drizzle of oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring, for 3 mins or until golden and cooked through. Scatter half the curry powder* over the chicken and stir until the chicken is coated. Remove from the pan.
4. Step 4 — Cook vegetables
   Heat a drizzle of oil in the same pan over medium heat. Cook the carrot, spring onion and stir-fry mix, covered, for 4 mins or until the vegetables are tender. Add the chicken, any resting juices and half the satay sauce and cook, stirring, 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 and vegetable mixture 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