Bring a saucepan of water to the boil. Add noodles and cook for 2-4 minutes or until cooked al dente. Drain and rinse in cold water. Reserve pan for step 4.
2. Seal the chicken
Heat a large frypan with oil (see notes) over high heat. Add diced chicken and cook for 3-4 minutes or until golden and sealed.
3. Prepare & add the vegetables
Crush garlic, slice spring onions (see notes), asian greens and capsicum. Add to the pan as you go and stir in 2 tbsp soy sauce. Keep cooking until chicken is cooked through.
4. Make the sauce
Add coconut milk, juice from 1/2 lime, peanut butter, 1/3 cup water, 1/2 tbsp soy sauce and 1/2 tbsp maple syrup (or sugar) to the reserved saucepan and bring to the boil. Simmer for 2 minutes or until thickened.
5. Toss in the noodles
Toss in the noodles and combine well. Loosen with more water and adjust the seasoning with soy sauce and more lime juice, if needed.
6. Finish and plate
Serve satay noodles topped with stir-fried chicken and vegetables. Finish with peanuts, any remaining lime and spring onion tops.
We used sesame oil for this dish but any other neutral oil works well too!
Reserve some spring onion tops for garnish if you like.
No gluten option - egg noodles are replaced with rice noodles. Rinse well in cold water once drained to prevent from overcooking. Serve immediately after tossed with sauce.
Egg noodles, 2 x 200g
Diced chicken breast fillet, 600g
Garlic, 2 cloves
Spring onions, 3/4 bunch *
Asian greens, 1 bunch
Red capsicum, 1
Coconut milk, 165ml
Peanut butter, 3 slugs (90g)
Peanuts, 1 packet (60g)
From your pantry
Oil (sesame or other), soy sauce, maple syrup or sugar