Sticky, peanutty satay chicken… and a big bowl of bouncy, chewy noodles – delicious! This is easy to whip up in minutes, making it great for busy weeknights after work. You could totally swap out the chicken for a firm tofu to make it vegetarian if you want a meat-free dish.
Satay Chicken Noodles
600g (1.32 lb) chicken thigh or breast fillets, cut into roughly 3cm cubes
1 bottle Marion’s Kitchen Thai Spicy Satay (go to where to buy to find a store)
200g (7 oz) dried rice vermicelli noodles
1 cucumber, cut into bite-sized pieces
finely sliced long red chillies, to serve (optional)
coriander and Thai basil leaves, to serve
lime wedges, to serve
- Preheat oven grill on high.
- Combine the chicken with half the bottle of Thai Spicy Satay Sauce . Spread the chicken pieces out onto a baking tray lined with foil. Cook under the oven grill for 15-20 minutes or until cooked through.
- In the meantime, cook the rice vermicelli in boiling water for 2 minutes or until tender. Drain and rinse under running water or plunge into iced water until cool. Divide the noodles among four serving bowls.
- To serve, top the noodles with the cucumber and the cooked chicken. Top with chillies if using, the herbs and serve with extra satay sauce to drizzle over and a lime wedge.
- Notes: – Make this a meat-free dish by using the marinade with firm tofu and char grill it instead of the chicken.
