This noodle stir-fry comes together in minutes, making it a super-speedy weeknight dinner your whole family will love. Satay sauce gives the bouncy, springy noodles a sweet, nutty flavour you’ll keep going back to… beats a takeaway, any day!
Thai Satay Chicken Noodle Stir-fry
400g (14 oz) chicken thigh fillets, cut into bite-sized pieces
1 bottle Marion’s Kitchen Thai Spicy Satay (go to where to buy to find a store)
2 tbsp vegetable oil
1 onion, diced
½ cup sliced cabbage
½ cup julienned carrot
2 bok choy, cut into bite-sized pieces
500g (1 lb) cooked hokkien noodles (or any other noodle you prefer)
- Combine the chicken with half the bottle of the Thai Spicy Satay Sauce in a large bowl until evenly coated. If you’ve got time, you can leave it to marinate for a few hours or overnight. But you can also just cook the chicken straight away – it’ll still taste great.
- Heat the vegetable oil in a large non-stick frying pan or wok over high heat. Add the onion and stir-fry for half a minute or until slightly softened. Then add the chicken and stir-fry for 3–4 minutes or until just cooked. Add the cabbage, carrot and bok choy and stir-fry for another minute until the vegetables are tender. Next, add the noodles and the remaining half bottle of the Thai Spicy Satay Sauce. Stir-fry until well combined. Remove from heat and serve.
