Thursday, January 25, 2018

Satay Chicken Noodle Stir Fry

In my last few posts, you may have heard me complain about the heat and unfortunately not much has changed. This has been one of the fiercest summers I've seen since coming to Australia. I am definitely not a an extreme summer person. I love the milder temperature of spring and autumn, I enjoy the rains and I love winter.

When its this hot, all cooking and baking activity in my kitchen drastically falls. We mostly have salads, some sandwiches and any cooked dishes are usually quick and easy ones. I've been eager to increase my repertoire of such dishes and after some searching online, I came across this amazing Satay Chicken Noodle Stir Fry recipe. There are a few stages in the recipe, but they're all really easy and come together very quickly. The beauty of this recipe is that you can serve this either cold as a salad or like I did, slightly warm as a Stir Fry. I can't tell you how immensely flavorsome and delicious it turned out. You get the nuttiness from the peanuts, the flavor from the curried chicken pieces, the tang from the fresh lime juice, the creaminess from the coconut milk and the freshness from the fresh coriander. In all, it is a beautifully balanced dish. I am so very glad I tried out this recipe and it sure is a keeper.



Satay Chicken Noodle Stir Fry
Adapted from: Recipe Tin Eats
Serves 3-4

For the dressing -
1/3 cup roasted peanuts (you could also use 1/4 cup peanut butter instead)
1 garlic clove, peeled
1 tbsp sesame oil
2 tbsp soy sauce
2 tsp palm sugar
1 1/2 tbsp Sriracha sauce
2 tbsp sour lime juice
6 tbsp coconut milk
2 tbsp water
1/4 tsp salt, or to taste

For the Satay chicken -
350g chicken breast, cut in half lengthwise and then slice thinly
Salt, to taste
Freshly cracked black pepper, to taste
1 1/2 tsp curry powder
1 tbsp soy sauce
1 1/2 tsp palm sugar
1 tbsp peanut oil (You can use any cooking oil you have)

For the Stir Fry - 
1 pack flat dried rice noodles (I used a 200g packet of Pad Thai rice noodles)
1 large or 2 small carrots, julienned
12-15 green beans / french beans, edges trimmed and thinly sliced on the diagonal (Use this only if you are serving this as a stir fry. If you are serving it as a salad, leave it out and just use carrots, cabbage and spring onions)
2 spring onions, finely sliced on the diagonal
(You can use 1 cup of finely sliced green / red cabbage or a combination of both. I didn't have any, so I left it out this time.)

To serve - 
1 red Birdseye chilly, finely sliced on the diagonal (optional)
3 tbsp roasted peanuts, roughly chopped
2 tbsp fresh coriander stalks and leaves, finely chopped
A wedge of sour lime


In a bowl, place the sliced chicken and all the satay chicken ingredients except the oil. Toss well and set aside for about 10-15 minutes to marinade.

While the chicken is marinading, make the dressing. Place all the dressing ingredients into a blender or food processor and blitz till you are left with a smooth dressing.

Cook the noodles according to the package instructions.

While the noodles are cooking, heat another pan over medium heat. Heat 1 tbsp peanut oil and gently tip in the marinaded chicken pieces and the marinade. Toss around a little and saute till the chicken pieces have cooked through. Take out the pieces of chicken onto a plate and set aside. 

In the same pan, add about 1 tsp more peanut oil. Add the french beans and carrot and stir fry for about a minute. Now add the cabbage and the spring onion. Stir well and stir fry for about another minute. The veggies should have softened a bit by now. I like to leave my veggies on the crunchy side. If you like your veggies softer, cook for a little longer till they are done to your likeness. 

Tip in the dressing and the chicken pieces. Stir through.

If it is too dry, add a tiny splash of water (1-2 tbsp of water) and heat through and toss well. (I didn't need to do this.)

Add the cooked noodles and gently toss through making sure that all the noodles are coated in that yummy dressing.

Take off the heat. 

Portion out into serving bowls or on plates.

Sprinkle some roughly chopped peanuts, chopped coriander and sliced chilly (if using) over each bowl / plate. 

Lastly squeeze some freshly squeezed sour lime juice over and serve or serve with a wedge of lime on the side.

Enjoy!!!


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