Solo: Chicken Noodle Satay

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Solo: Chicken Noodle Satay

Chicken, vegetables and noodles in a peanut satay sauce. Topped with lime, roasted peanuts and coriander.

Ingredients to serve 1

  • 30ml x crunchy peanut butter
  • 2 tsp x soy sauce
  • ¼ tsp x fish sauce
  • ½ sachet x honey
  • ½ x lime
  • 100g x Chinese noodles
  • 1 x chicken breast – cut into cubes (2cm)
  • ½ x carrot
  • ⅛ x cabbage
  • 1 x spring onion – slice at an angle
  • ¼ x fresh chilli – de-seed and slice finely
  • 10g x peanuts
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)


Step 1

Preparation: Prepare all the ingredients as indicated above. Boil the kettle.

Step 2

Lime: Using the fine side of the grater, grate the yellow/green skin of the lime to create zest. Then cut in half and juice.

Step 3

Carrots: Cut the carrots into matchsticks. Here’s how: peel the carrots. Cut them in half crossways. Now slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 4

Cabbage: Remove outermost leaves, cut off stem. Lay on a chopping board and shred – that is, slice finely (3-5mm) into thin ribbons.

Step 5

Sauce: Mix these ingredients in a bowl – peanut butter, fresh chilli, soy sauce, honey, fish sauce, HALF the lime juice and HALF the lime zest. Add enough boiling water to loosen up the sauce. It should be the consistency of pouring cream.

Step 6

Chicken mix: Place a few glugs of olive oil in a large frying pan on medium-high heat. Fry the chicken cubes for 3 minutes, moving them around the pan occasionally. Season to taste with salt and pepper. Add the carrots and cabbage and cook for another 3 minutes. Shake the pan every now and again. Add HALF the sauce.

Step 7

Noodles: Place a large saucepan of lightly salted boiling water on high heat. Add the noodles and boil for 90 seconds until al dente (slightly chewy). When done, add to the chicken mix along with the rest of the sauce. Combine well.

Step 8

Serve on a plate and drizzle over the lime juice. Scatter with lime zest, peanuts, coriander and spring onion.