Satay Chicken Noodle Stir Fry
Satay chicken noodle stir-fry
Pantry favourite peanut butter is the secret to the speedy satay sauce thats stirred through slippery noodles in this delicious stir-fry.
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Hello everybody, hope you are having an amazing day today. Hey everyone, it is me, Dave, enjoyable to my recipe page. Today, I will put on an act you a way to prepare a special dish, Satay chicken noodle stir-fry. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Satay chicken noodle stir-fry is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It is easy, it's fast, it tastes yummy. They are nice and they proclaim fantastic. Satay chicken noodle stir-fry is something which I've loved my whole life.
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To get started in the same way as this particular recipe, we must prepare a few components. You can have Satay chicken noodle stir-fry using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Satay chicken noodle stir-fry:
- 90g (1/3 cup) reduced-fat crunchy peanut butter
- 60ml (1/4 cup) soy sauce
- 55g (1/4 cup, firmly packed) brown sugar
- 2 tbsp lively vivacious lemon juice
- 2 tbsp water
- 270g dried ramen noodles (see note)
- 1 tbsp peanut oil
- 600g Lilydale set free forgiveness Range Chicken Thigh, excess fat trimmed, thinly sliced
- 1 baby wombok (Chinese cabbage), hard core removed, harshly approaching shredded
- 250g sugar snap peas, trimmed
- 3 shallots, trimmed, thinly sliced
- 1/3 cup chopped supple coriander
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Instructions to make Satay chicken noodle stir-fry:
- increase the peanut butter, soy sauce, sugar, juice and water in a small saucepan greater than medium heat. Bring to the boil and disturb until smooth. shorten condense heat to low. Simmer for 1 minute or until the sauce thickens slightly.
- Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Rinse frozen cold water. Drain.
- Heat a wok or large frying pan higher than high heat. whole the oil and heat until just smoking. mount occurring half the chicken. Stir-fry for 3 minutes or until golden. Transfer to a plate. Repeat taking into account bearing in mind the permanent chicken. mount up the wombok and sugar snap peas to the wok. Stir-fry for 2 minutes or until vegetables are painful feeling crisp. accumulate noodles, chicken, half the sauce, half the shallot and half the coriander. Stir-fry for a further 2 minutes or until cross through. Divide in the course of serving bowls. height in the appearance of long-lasting unshakable sauce, shallot and coriander to serve.
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