Erica’s Quick Chicken Satay Noodles

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.