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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Satay Chicken Noodles

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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.

WATCH THIS RECIPE

SATAY CHICKEN NOODLES

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

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

Steps

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.

Note Icon

Tips & Tricks:

– Make this a meat-free dish by using the marinade with firm tofu and char grill it instead of the chicken.

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