One Pot Chicken Satay Noodles

One Pot Chicken Satay Noodles recipe

I won’t lie, I very nearly didn’t create a new recipe this week. It’s bloody roasting in London, I had an exhausting weekend and I just couldn’t haul my arse away from watching tennis at the Olympics. You will be pleased to see, I did find some motivation and the resulting One Pot Chicken Satay Noodles are here for your delectation.

You won’t actually need that much energy to make this super tasty, super simple dish. After all my deliberating, this only took 25 minutes from getting off the sofa to serving it up. It’s based on a Mob Kitchen recipe, which used rice instead of the noodles, we are a familiy of nood lovers, however, so it’s noods everytime. The sauce is a total storecupboard win; a heady mix of peanut butter, lime, soy, creamed coconut and chilli flakes for a necessary kick. I’ve stuck to the original edamame and mange tout for the greenery, but I’ve also used spring cabbage and sugar snaps, which work just as well. The resulting one pot dish is smooth, crunchy and really filling – this actually did feed all four of us.

During this brief spell of warm weather, don’t sweat about what to have for supper, this will be on the table and inhaled before you know it.

All nice and storecupboardy for the satay sauce ingredients. Crunchy or smooth PB works here. My chicken was breast mini fillets which work brilliantly here; if not just use chicken breasts but cut them into chunky pieces. Use whatever veg you have to hand, but the mange tout add a lovely bit of crunch.

Start by cooking your noodles according to the instructions on the packet. Rinse with cold water then drain well.

Now, make the satay sauce. In a jug measure in the creamed coconut, peanut butter, soy, lime juice and chilli flakes. Give it a mix.

Pour over 300ml boiling water and stir again. The sauce won’t be smooth, but don’t worry about any lumps, they’ll cook out later.

Next on this speedy supper ride, heat a large frying pan with two tablespoons of oil over a medium flame. Season your chicken with salt and pepper then add to the pan and cook until golden and almost cooked through. Pour over the satay sauce.

Tip in the mange tout and edamames and give everything a good stir before following in with the noods.

Give everything a good toss to coat then pop a lid on for a couple of minutes to ensure everything’s piping hot. Taste to check for any additional seasoning needs.

Garnish with plenty of fresh coriander and serve in large bowlfuls with lime wedges on the side *unless you cut them then forget to photograph them, like me*.

This is such a tasty, simple supper loved by everyone in our house; even George announced he enjoyed the peas *edamames*.

Lucy x

One Pot Chicken Satay Noodles recipe

Serves 4, or 3 larger, hungrier types

You will just need one large frying pan for this

250g egg noodles

2 tablespoons oil, I used sesame oil

650g chicken breast, mine were chicken mini fillets

Salt and pepper

50g creamed coconut

4 generous tablespoons peanut butter, smooth or crunchy

3 tablespoons soy sauce

Juice of a lime

1 teaspoon dried chilli flakes, more for a spicier affair

300ml boiling water

250g edamame beans, mine were frozen

150g mange tout

Plenty of fresh coriander and lime wedges, to serve

Start by cooking the noodles according to the instructions on the packet. Rinse, to stop them sticking, then drain. Leave to one side for the moment.

For the satay sauce, measure the creamed coconut, peanut butter, soy sauce, chilli flakes and lime juice into a jug. Stir well, then pour on the 300ml boiling water and stir again to combine. Don’t worry about it being lumpy, these will cook out later.

Heat a large frying pan over a medium flame with two tablespoons oil. Season your chicken breast, then add to the hot pan and cook until just browning. Pour on the sauce, then add the mange tout and edamames, stir well then tip in the cooked noodles.

Gently mix again, turn down the heat and put a lid on for a couple of minutes or until the whole dish is piping hot. Serve in generous bowlfuls, garnished with fresh coriander and with lime wedges on the side.

Any leftovers reheat beautifully the next day.