Satay Chicken Noodles

22
Ingredients

20m
Prep Time

30m
Cook Time

50m
Ready In

Recipe: #35095

June 14, 2020

Categories: Chicken, Peanut, Cucumber, Asian, Wok/Stir-Fry, No Eggs, Boneless Pieces, Chicken Dinner, more

recipe by:
ImPat

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original is 2 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (650.4 g)
Calories 1238.6
Total Fat - 81.7 g
Saturated Fat - 60 g
Cholesterol - 105.2 mg
Sodium - 15243 mg
Total Carbohydrate - 112.7 g
Dietary Fiber - 9.4 g
Sugars - 14.7 g
Protein - 22.8 g
Calcium - 129 mg
Iron - 5.5 mg
Vitamin C - 65.6 mg
Thiamin - 0.2 mg

Step 1

To make marinade, place lemongrass and garlic in a mortar and pound with a pestle until a paste forms and then transfer to a large bowl and stir in fish sauce, oil and turmeric.

Step 2

Add chicken and turn to coat and then cover and place in fridge for at least 10 minutes to marinate.

Step 3

Preheat oven to 200C/180C fan forced.

Step 4

Line a baking tray with foil and place chicken on prepared tray and bake for 15 minutes or until almost cooked.

Step 5

Turn oven grill/broil to high and grill/broil for 10 minutes or until golden and cooked through.

Step 6

Meanwhile, cook rice vermicelli in boiling water for 2 minutes or until tender and drain and refresh under cold running water until cool and then drain and divide among serving bowls.

Step 7

To make satay dressing, place peanuts in a frying pan over medium-high heat and cook, stirring, for 3-5 minutes or until golden and then transfer to a mortar and pound with a pestle until finely ground.

Step 8

Heat oil in a saucepan over medium heat and add curry paste and cook for 1 minute or until aromatic and then stir through coconut milk and now add peanuts, peanut butter, sugar and fish sauce and simmer for about 1 minute and season to taste with more fish sauce and sugar, if desired.