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Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

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
Step 1

Preheat oven grill on high.

Step 2

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.

Step 3

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.

Step 4

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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