Satay Chicken Noodles

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2 Serves.

Better than takeaway. This creamy peanut satay noodle dish is delicious, and we've cleaned it up by using healthier types, and smaller amounts, of oil, salt & sugar.

Low Carb Option: swap out rice noodles for zucchini noodles or spaghetti squash.

Cook time: 30 mins

Method

1. Cook or soak the brown rice noodles as per the packet instructions.  Making sure you run them under cold water and let them drain well while you prepare the other ingredients.
2. Make the satay sauce by placing all the ingredients into a bowl and mixing well.  It may take a while to come together depending on how thick the peanut butter is.  Set this aside.
3. Heat a wok or a large pan to a medium/low heat and add the oil.  Once heated add the onion and cook for a few minutes until the onion is soft.
4. Add the chicken and brown the chicken until almost cooked through.  If you are using chicken breast you will need to work quickly to ensure you don’t overcook.
5. Add the sugar snap peas, carrot & basil and cook for a minute.
6. Add the satay sauce and stir through for another minute.  Peanut butter & coconut milk can thicken as they cook, so you don’t want to cook this for too long.   If it does become too thick you can add another tablespoon or 2 of water.
7. Add in the noodles and cook until just heated through, turn off the heat.
8. Serve & top with optional extra basil, chilli & lime.