Satay Peanut Noodles

• servings: 2
• total time: 23 minutes

Ingredients

Sauce

1/4 cup / 60g crunchy peanut butter (Note 1)

1 1/2 tbsp fish sauce (Note 2)

1 1/2 tbsp dark soy sauce (Note 3)

2 tsp sugar

2 tsp cornflour / cornstarch

2 garlic clove (, minced)

2 tsp grated ginger

1 1/2 tsp curry powder (any type)

1/4 cup / 65 ml water

Stir fry

180 g/ 6 oz thinly sliced chicken breast

1 tsp bicarb / baking soda (optional, Note 4)

100 g/3.5 oz dried rice noodles (Note 5)

2 tbsp oil

1 garlic (, finely chopped)

1/2 onion (, sliced)

1 cup shredded carrot

1 1/2 cups shredded cabbage

1 cup beansprouts

Finely chopped coriander/cilantro

Crushed peanuts

Directions

Tenderise Chicken (optional, Note 4): Place chicken and bicarb in a bowl and mix with your fingers. Set aside for 20 minutes. Rinse well in a colander then shake off excess water. Roughly pat dry with a paper towel.

Sauce: Place all ingredients except water in a bowl and mix (microwave if needed to melt the peanut butter). Add water and mix.

Prepare noodles per packet directions (usually soak in boiled water). Drain, set aside.

Heat oil in a large skillet or wok over high heat. Add garlic and onion, stir for 30 seconds.

Add chicken and cook until the outside changes from pink to white. Add carrot and cabbage, cook until it starts to wilt.

Add noodles, bean sprouts and Sauce. Toss for 1 1/2 - 2 minutes or until the Sauce thickens and coats the noodles.

Serve immediately, garnished with coriander and peanuts.

Notes

Can make veggie

Nutrition

• Serving Size: 445 g
• Calories: 732 kcal