Satay chicken noodle bowl
10
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Drizzle a nutty Asian-inspired sauce over this easy stir-fry, taking this fresh dish to new heights
Ingredients
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
Garlic
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)
Lime
1 medium, wedges to serve
Stir fry mixed vegetables
2 pack(s)
Instructions
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.
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