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Chicken peanut satay noodles  recipe

Chicken peanut satay noodles recipe

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These tasty noodles use a handful of store cupboard ingredients to make a satay-style sauce that coats tender chicken and veggies. See method

  • Serves 4
  • 391 calories / serving


  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 1 green pepper, sliced
  • 1 medium carrot, sliced diagonally
  • 150g Grower’s Harvest frozen mixed vegetables
  • 400g chicken mini fillets, cut in half
  • 2 cloves garlic, crushed
  • pinch crushed chilli flakes (optional)
  • 2 tbsp crunchy peanut butter
  • 1 tbsp reduced-salt soy sauce
  • 1 vegetable stock cube, made up to 250ml
  • 2 nests dried fine egg noodles

To serve

  • 2 spring onions, thinly sliced
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    2g 9%
  • Sugars

    8g 9%
  • Salt

    1.9g 32%

of the reference intake
Carbohydrate 32.7g Protein 31.8g Fibre 3.9g


  1. Heat 1 tbsp oil in a large frying pan or wok. Stir-fry the onion, pepper and carrot over a high heat for 3-4 mins until beginning to brown. Reduce the heat to medium and add the frozen vegetables. Cook for 5 mins or until the frozen veg have heated through. Tip into a bowl and set aside. 
  2. Heat the remaining 1 tbsp oil in the same pan and cook the chicken fillets for 5 mins to brown. Put in the bowl with the fried veg. 
  3. Add the garlic to the pan and cook over a low heat for a minute. Add the crushed chilli flakes, some black pepper, the peanut butter and soy sauce. Pour in the vegetable stock, stirring to combine. Let the sauce bubble for a minute before adding the veg and chicken back into the pan. Cook for 5 mins or until the chicken is cooked through and the sauce reduced. 
  4. While the stir-fry bubbles, cook the noodles according to pack instructions and drain. Add to the pan and toss well to combine. 
  5. Divide between 4 plates and scatter with sliced spring onion to serve.

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