Satay Chicken Noodles are fast, easy and satisfying! Keeping things convenient we use a store bought sauce which means we can bring this dish together in as little as 15 minutes. A great go to for busy nights, we embrace the taste and textures of simple ingredients that merge exceptionally well together.
Recipes like the Chicken Yaki Udon, Pork Mince Noodles, Prawn Stir Fry Noodles and the Cumin Lamb Noodles offer a variety of diverse flavor combinations and proteins when making stir fry noodles at home.
The Soy Sauce Noodles and Garlic Spaghetti offer vegetarian forms of easy noodle or pasta recipes.
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🤍 Satay Chicken Noodles
Here are the recipe highlights that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients.
- Fast cook time: busy weeknights call for fast cooking. This satay chicken noodles is the perfect recipe when time is of the essence.
- Store bought sauce.
- Weeknight friendly.
- Satisfying and delicious.
🥗 Ingredients
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Peanut oil.
- Salt and pepper.
- Satay sauce: you can use your favorite satay sauce! This will also give you a variety of options such as wanting reduced sugar, gluten free or no additives.
- Green capsicum.
- Red capsicum.
- Noodles: I like to use instant noodles as they cook so quickly! They are also no 'too thick' or needing a long time to cook.
- Chicken breast.
Noodle Toppings
Then we have a few extras that we use to garnish the dish when serving. These additional ingredients are set out in the photo below.
- Crushed peanuts.
- Lime: a drizzle of fresh lime juice over the noodles prior to serving takes them to the next level!
- Parsley: finely chopped and sprinkled over the top.
😉 Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Vegetables: some other vegetables to try are shredded cabbage, carrot or onion.
- Noodles: you can use rice noodles, egg noodles, ramen noodles, hokkien noodles or udon noodles.
- Chicken thighs: you can use chicken thighs in place of the chicken breast. In which case I recommend using 4 chicken thighs to get the equivalent amount of protein in the dish.
- Parsley: freshly chopped coriander (cilantro) is another great choice.
👩🍳 How to Make Satay Chicken Noodles
To make the noodles we start by prepping the vegetables. You will need a large knife and cutting board to begin.
🍳 Instructions
- Slice the red capsicum (Photo 1)
- Then slice the green capsicum (Photo 2)
- Slice the chicken breast lengthways (Photo 3)
- Dice the chicken breast (Photo 4)
Slice each of the capsicums to remove the core, stem and seeds, then thinly slice like you see in the photos above.
Next working one at a time slice each chicken breast in half length ways then dice the 4 thinner pieces that you end up with.
- Cook the chicken (Photo 5)
- Add the green capsicum (Photo 6)
- Add the red capsicum (Photo 7)
- Cook the noodles (Photo 8)
To cook the chicken place a large sauté pan or frying pan on the stove top, turn the heat to high then add the peanut oil, diced chicken, salt and pepper. Cook, stirring as you go for 5-6 minutes until the chicken is white throughout with no visible pink bits or juices in the pan.
Once the chicken is cooked, add the red and green capsicum and cook them for 2 minutes (these don't take long and we want them to retain some of their crisp texture).
At the same time as cooking the vegetables, read and follow the packet instructions to cook your noodles. Then drain these using a colander and discard the water.
- Stir fry the vegetables (Photo 9)
Once the 2 minute cook time is up you can then add the noodles like you see in the photo below.
- Add the cooked noodles (Photo 10)
Toss the noodles together with the chicken and vegetables like you see in the photo above.
Once done, pour over the satay sauce like you see me about to do in the photo below.
- Pour over the sauce (Photo 11)
After adding the sauce all you need to do is stir fry the dish for a couple of minutes, tossing to combine and allowing the sauce to heat through. This will only take 2 minutes using high heat.
🍽 Serving Suggestions
Serving the dish is always the most fun part, right!
I love to squeeze fresh lime juice over the top, sprinkle some parsley or coriander across it and then scatter some crushed peanuts. These tiny gestures really complete the dish and make you feel like it is restaurant or take away worthy all from the comfort of home.
You will find the combination to be high protein with a satisfying amount of carby carboydydrates. As such you likely won't want or need anything esle to go with it.
However, if you are wanting an appetizer the Spring Rolls that can be done in the air fryer in around 15 minutes are a great starter. Simply serve with sweet chilli sauce or the thicker soy sauce kecap manis.
I find that you can get 4 adult size portions out of this recipe so generally split it so that 2 are 'dinner' and then the rest get portioned like the photo below for leftovers during the week.
👍 How to Guide
How to Store
Portion the noodles into a sealed airtight container and place in the fridge. Consume within 2-3 days.
How to Freeze
To freeze the satay chicken noodles, simply portion into your containers, seal firmly and then stack in the freezer.
How to Reheat
For refrigerated leftovers, transfer these to a bowl, cover with cling wrap and reheat on high in the microwave for 2-3 minutes.
For frozen portions of the dish, allow to thaw during the day then follow the step above. These will take an extra minute or so to heat through as they will be colder, so check them and reheat as necessary until they are at the right temperature (not hot on top but cold in the middle still).
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Fast to cook: for this reason we want to have everything ready to go. So do the prep work then simply cook according to the instructions so that everything comes together with ease.
- Peanut oil: tends to be used more in Asian cooking than olive oil which lends itself more to Italian cooking. You can use either but the recommendation is peanut which sticks to the authentic flavor profile of the noodle dish.
- Love the chicken satay but want to serve it with rice? Try the Microwave Coconut Rice, Basmati Fried Rice or Brown Rice Fried Rice.
🤓 Satay Chicken Noodles FAQ's
Satay noodles need a protein such as chicken, tofu, pork or beef. Then add a ton of vegetables. Use a store bought satay sauce or make your own. Cook the noodles according to packet instructions and then combine.
Yes, you can. Simple substitute firm tofu for the chicken and pan fry till golden and crispy.
Peanut butter, soy sauce, fish sauce, sugar, coconut milk, dried herbs and sometimes a hot sauce.
Crushed peanuts, sliced green onions, chopped cilantro, lime wedges, sesame seeds, fresh chilli or bean shoots are all popular satay noodle toppings.
😍 More Easy Dinner Recipes
When dinner comes around every single night you want to have some good recipes up your sleeve to whip out and plate up when needed. Here are some recipes that offer variety through proteins, cooking times and methods.
- More chicken recipes: Thyme Roast Chicken, French Onion Chicken, Baked Chicken Drumsticks And Rice, Chicken And Rice Tray Bake.
- More noodle recipes: Chorizo Noodles, Seafood Yaki Udon, Beef Udon Noodles, Salmon Noodle Stir Fry.
- Easy slow cooker recipes: Savoury Mince, Slow Cooker Dahl, Slow Cooker Coke Pulled Pork, Slow Cooker French Onion Beef, French Onion Meatballs.
- Rice dishes: Tuna And Rice Casserole, Tuna Fried Rice, Chorizo Fried Rice. Prawn And Chorizo Risotto, Pork Mince Fried Rice.
It is time to get our satay chicken noodles on my friend! You can also find all of my dinner recipes or noodle recipes in the one spot.
Adrianne
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📖 Recipe
Satay Chicken Noodles
Ingredients
- 1 ½ tablespoons peanut oil
- 2 chicken breast sliced lengthways then diced, Note 1
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 red capsicum
- 1 green capsicum
- 1 jar satay sauce Note 2
- 4 cakes instant noodles Note 3
To serve
- lime wedges
- crushed peanuts
Instructions
- Cook season: place a large sauté pan on the stove top, turn the heat to high and add the peanut oil. Next add the diced chicken and season with salt and pepper. Cook for 5-6 minutes until white throughout with no pink juices.
- Vegetables: with the heat still on high add the red and green capsicums. Stir fry them combining with the chicken for 2 minutes.
- Noodles: cook noodles according to packet instructions. Drain once cooked.
- Combine: add the cooked noodles to the chicken and vegetables. Pour over the sauce, stir to combine and allow to heat through.
- To serve: portion into bowls, Serve with fresh lime wedges, crushed peanuts and freshly chopped herbs.
Video
Notes
- Note 1: Chicken breast: this can be quite a dense cut of meat. This is why using a cutting technique that reduces the thickness works so well as you end up with thinner, less dense pieces of chicken. So ensure that you slice the breast lengthways before you dice them for best results. We only need 2 medium/large chicken breast for the recipe. If you want to use chicken thighs, choose 4 boneless, skinless chicken thighs. These can simply be diced then added to the frying pan with the peanut oil and seasoned with salt and pepper.
- Note 2: Satay sauce: to keep this dish quick, convenient and needing only 15 minutes I use a store bought sauce. You can have it in the cupboard and grab it to use as necessary. Making your own homemade satay sauce will increase the cooking time to a minimum of 30 minutes. You can however, choose to do this if it is your preference. The sauce that I turn to is an easy to get your hands on variety labelled that it serves 4 and is around the 500 gram or 17.6oz mark.
- Note 3 Noodles: you will see from the photos throughout the post that I use instant noodles. I do this as they cook so quickly. I don't even use a sauce pan for them. I simply add them to a large heatproof bowl, boil the kettle then pour the boiled water over the top. Then I stir with chopsticks to break them up a bit and drain using a colander when the timer (2 minutes is up). You can do the same or use your favorite noodles. Some ideas are egg noodles, ramen noodles, hokkein noodles, soba noodles or rice noodles.
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