Tue, 23 September 2025
Erica’s Quick Chicken Satay Noodles
Ingredients:
· 200-250g raw noodles of choice
· 2 free-range chicken breasts/400g firm tofu
· 1 teaspoon turmeric
· 2-3 tablespoons sesame oil
· Salt and pepper
· 3 tablespoons peanut butter
· 3 tablespoons soy sauce
· 1 tablespoon rice wine vinegar
· 1 tablespoons honey
· 1 lime, juice and zest (1 extra for garnish)
· 2 cloves of garlic, minced
· 1 pak choi/handful spinach/kale
· 1 carrot, grated
· 1 red chilli, sliced, optional
· 50g roasted peanuts, chopped
· Coriander, to garnish
Method:
1. Slice your chicken breasts or tofu into about 10 strips lengthways, sprinkle with turmeric, salt & pepper.
2. If you wish to use an air fryer for the chicken, drizzle with sesame oil now and airfry the strips for 8-10mins at 180, turning halfway.
3. Otherwise place a large non-stick pan over a medium heat and add 1 – 2 tablespoons sesame oil.
4. Begin to fry your chicken strips on one side for 2-3 minutes.
5. Turn the chicken onto the other side and cook for a further 3 minutes.
6. While the chicken/tofu is cooking, cook your noodles according to packet instructions in salted water.
7. With one minute left add in your pak choy/spinach/kale. Set aside some noodle water.
8. In the meantime, make your sauce.
9. Mix the peanut butter, soy sauce, 2 tablespoons sesame oil, vinegar, honey, lime, garlic and salt and pepper in a bowl with a whisk or a small food processor.
10. Once the chicken is cooked, check the largest piece.
11. Now toss the chicken in a large bowl with the sauce, strained noodles, grated carrots and pak choi/spinach/kale.
12. Season to taste and add as much noodle water as you like. I love it almost ramen/soup like.
13. Dish up in two bowls and garnish with chilli, roasted nuts, lime wedges and coriander too.
Tip: This dish can be made with vegetables also, like chunky courgette, aubergine, cauliflower etc.
