Satay Chicken Noodles – Stir-Fry Noodles with Peanut Sauce

A delicious stir fry of tender chicken, egg noodles and fresh vegetables with a creamy peanut sauce. These Satay Chicken Noodles will become one of your favourite mid week meals!

Easy Chicken Satay Noodles Recipe

These Satay Chicken Noodles take 20 minutes to prepare, start to finish, and cook all in one dish making clean up a breeze!

The peanut sauce is creamy and packed with flavour, made from simple pantry staples that you’ll already have on hand. Add in any protein and veggies you have in your fridge and dinner is on the table.

Love Satay? Try out my Satay Chicken with Peanut Dipping Sauce.

Why these are the BEST Satay Chicken Noodles

Quick and Easy Peanut Sauce

The creamy peanut sauce comes together in a couple of minutes and doesn’t require any cooking. It’s creamy from the peanut butter with hits of salty, sweet and tangy from the soy sauce and lime juice.

I always like to double the recipe and use the satay sauce as a dressing for salads during the week. It’s a thinner creamy sauce which does make it great for stir frys and salads but for dipping try my Satay Chicken Skewers with a Peanut Dipping sauce recipe that contains coconut milk to give it that thick creamy dipping consistency.

Tips and Tricks

Make sure to use chicken thighs instead of chicken breasts. They don’t dry out like chicken breast tends to in a stir fry.

The peanut sauce can be used for many other recipes and doesn’t need to be cooked. Try making a satay chicken noodle salad and drizzling over the peanut sauce.

Add some chilli sauce or chilli flakes to the peanut sauce for some added spice to the Noodle Stir Fry.

Satay Chicken Noodles Ingredients

Boneless Skinless Chicken Thighs – Chicken thighs are best for stir frys as they stay tender and are much more forgiving than skinless chicken breasts. Switch out the chicken thigh for prawns or beef or leave it out for a vegetarian meal.

Peanut Butter – Use an all natural creamy peanut butter that just contains roasted peanuts and salt. Crunchy or smooth both work great for this recipe depending on your preference.

Soy Sauce – Soy sauce adds a delicious salty hit to the dish. Low sodium or dark soy sauce can also be used or fish sauce.

Garlic and Ginger – Fresh is always best but to keep this dish fast and easy don’t be afraid of using jar garlic or ginger.

Veggies – A mix of carrot, shredded cabbage, broccoli, bell peppers and bean sprouts is my go to but whatever is in your fridge or even frozen vegetables will work. Use a variety of flavours and colours.

Noodles – Fresh egg noodles can be added straight to the stir fry without prior cooking. Ramen Noodles, Hokkien Noodles, Vermicelli Rice Noodles or Flat Noodles can all be used.

How to Make Satay Chicken Noodles

Slice the chicken thighs into 3cm / 1inch pieces.

Add the peanut sauce ingredients to a small bowl and use a whisk to combine.

Prep the vegetables by thinly slicing the carrot, shredding the cabbage and chopping the broccoli into bite size pieces.

Heat a wok or a large frying pan over high heat and add 1 Tbsp of oil. Cook the chicken thighs for 3-5 minutes until cooked through and browned. Remove from the pan and set to the side.

Add the vegetables to the pan and cook for a few minutes over high heat, tossing regularly.

Turn down to medium heat and add the chicken back to the pan with the noodles and the creamy peanut satay sauce.

Toss the ingredients together until the noodles are well mixed through and everything is coated in the peanut sauce. If the stir fry isn’t saucy enough add a few tablespoons of cold water.

Serve the chicken satay noodle stir fry topped with fresh cilantro / coriander and a squeeze of fresh lime juice.

FAQ

What kind of Peanut Butter should I use?

I recommend using an all natural peanut butter that just contains roasted peanuts and salt. You can use either smooth or crunchy depending on what you have on hand.

Can I make this meal ahead of time?

Yes these Satay Chicken Noodles works great as a meal prep recipe or to use leftover for lunch the next day. Store the dish in an airtight container and reheat in the microwave or in a frypan or enjoy cold if you prefer.

More Chicken Recipes

Chicken Teriyaki

Creamy Pesto Gnocchi with Chicken

Korean Fried Chicken