Photo of Satay chicken noodle bowl by WW

Satay chicken noodle bowl

Points® value
Total Time
30 min
5 min
25 min
Drizzle a nutty Asian-inspired sauce over this easy stir-fry, taking this fresh dish to new heights


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

4 medium, bashed until flattened

Egg noodles, dry

200 g

Sesame Oil

2 teaspoon(s)

Smooth Peanut Butter

50 g


1 clove(s), crushed

Root Ginger

1 teaspoon(s), grated

Chilli flakes

¼ teaspoon(s), level

Soy Sauce

1 tablespoon(s)

Light Brown Sugar

2 teaspoon(s)

Lime Juice, Fresh

1 tablespoon(s)


1 medium, wedges to serve

Stir fry mixed vegetables

2 pack(s)


  1. Lightly mist a griddle pan with cooking spray and place over a medium-high heat. When hot, season the chicken and place on the griddle. Cook for 5-7 minutes each side, until golden and cooked through. You may have to cook the chicken in batches. When done, cover and set aside to rest.
  2. Meanwhile, cook the noodles according to the pack instructions. Drain, transfer to a large bowl, then add the sesame oil and toss to coat. Set aside.
  3. Put the peanut butter, garlic, ginger, chilli flakes, soy sauce, sugar, lime juice and 2 tbsp water in a small food processor and blend until smooth.
  4. Mist a large frying pan with cooking spray and place over a medium-high heat. Stir-fry the vegetables for 3-5 minutes, until just cooked. Transfer to the bowl of noodles and toss to combine.
  5. Divide between 4 shallow bowls. Slice the chicken and place on top. Drizzle over the satay sauce. Serve with a lime wedge to squeeze over.


Don’t have a food processor? Put all the sauce ingredients in an empty jar and give it a good shake!