bowl of rice noodles topped with lemongrass chicken strips, satay sauce and diced snow peas. the bowl is sitting on top of a speckled blue plastic chopping board

Chicken satay noods

Who can resist satay chicken? This creamy coconut sauce is perfect served alongside noodles and topped with fresh cucumber and crunchy peanuts. It's a delightful mix of flavors and textures that will leave you wanting more!

Ingredients:

Chicken & noodles:

  • 2 chicken breasts 
  • 200g rice vermicelli
  • 1 cup snow peas
  • 2 tbsp sesame oil
  • 1 tbsp fried shallots

Marinade:

  • 1 lemongrass stem,white section
  • 2 garlic cloves, coarsely chopped
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 1/2 tsp fresh or ground turmeric

Satay dressing:

  • 1/4 cup unsalted peanuts
  • 1 tbsp vegetable oil
  • 1 tbsp Thai red curry paste
  • 1 x 400ml can coconut milk
  • 2 tbsp crunchy peanut butter
  • 2 tsp brown sugar
  • 2 tsp fish sauce

Instructions:

  1. Marinate the chicken: pop the lemongrass, garlic, fish sauce, oil and turmeric into a nutribullet until you get a paste, feel free to add a dash of water to get it going in the blender. Cut the chicken breasts lengthways into long, thin pieces (so they kind of look like chicken tenders) and add to a bowl then pour the marinade over the chicken, toss until coated. Cover the bowl and leave in the fridge to marinate for at least 10 minutes.
  2. Prep the peas: blanch the snow peas by placing them in boiling hot water for 30 seconds. Drain from the hot water and rinse under cold water. Once they are cool enough to touch, trim the ends and dice into small pieces and set aside. 
  3. Make the satay dressing: chop the peanuts up into fine pieces and pop in a frying pan over medium-high heat. Cook, stirring, for 3-5 minutes or until golden. Add the oil and curry paste and cook for 1 minute or until aromatic. Stir through the coconut milk, peanut butter, sugar, and fish sauce. Simmer for about 1 minute then remove from heat. 
  4. Cook the chicken: heat a fry pan with sesame oil, add in chicken pieces and cook until edges are golden. While the chicken is cooking, cook the rice vermicelli in boiling water for 2 minutes or until tender. Drain and refresh under cold running water until cool. 
  5. Assemble the dish: serve the vermicelli noodles into bowls, top with chicken pieces and drizzle with the satay dressing and sprinkle with snow peas and fried shallots

Pro Tip:

You can swap out the snow peas for other green veggies, I love this with roasted broccolini or zucchini too. 

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