Pantry favourite peanut butter is the secret to the speedy satay sauce that’s stirred through slippery noodles in this delicious stir-fry.
Ingredients
- 90g (1/3 cup) reduced-fat crunchy peanut butter
- 60ml (1/4 cup) soy sauce
- 55g (1/4 cup, firmly packed) brown sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 270g dried ramen noodles (see note)
- 1 tablespoon peanut oil
- 600g chicken thigh fillets, excess fat trimmed, thinly sliced
- 1 baby wombok (Chinese cabbage), hard core removed, coarsely shredded
- 250g sugar snap peas, trimmed
- 3 shallots, trimmed, thinly sliced
- 1/3 cup chopped fresh coriander
Method
- Step 1Combine the peanut butter, soy sauce, sugar, juice and water in a small saucepan over medium heat. Bring to the boil and whisk until smooth. Reduce heat to low. Simmer for 1 minute or until the sauce thickens slightly.
- Step 2Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Rinse under cold water. Drain.
- Step 3Heat a wok or large frying pan over high heat. Add the oil and heat until just smoking. Add half the chicken. Stir-fry for 3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken. Add the wombok and sugar snap peas to the wok. Stir-fry for 2 minutes or until vegetables are tender crisp. Add noodles, chicken, half the sauce, half the shallot and half the coriander. Stir-fry for a further 2 minutes or until heated through. Divide among serving bowls. Top with remaining sauce, shallot and coriander to serve.
Nutrition
2795 kj
Energy
22g
Fat Total
4.5g
Saturated Fat
8g
Fibre
45g
Protein
73g
Carbs (total)
Notes
If dried ramen noodles are unavailable use dried egg noodles.
Swap it: Swap the chicken thigh fillets for beef stir-fry strips and the sugar snap peas for 1 red capsicum, halved, deseeded, thinly sliced.
With a twist: Chicken satay with bean sprout salad: Omit noodles and sugar snap peas. Combine coriander and 65g (1 cup) bean sprouts in a bowl. Serve the stir-fry with steamed rice and top with the bean sprout mixture.
- Author: Cynthia Black
- Image credit: Ben Dearnley
- Publication: Australian Good Taste