Satay chicken noodle stir-fry
Pantry favourite peanut butter is the unidentified to the speedy satay sauce thats stirred through slippery noodles in this delicious stir-fry.
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Hey everyone, hope you are having an amazing day today.Hey everyone, it’s me again, Dan, good enough to my recipe page. Today, we’re going to make a distinctive dish, Satay chicken noodle stir-fry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Satay chicken noodle stir-fry is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they impression wonderful. Satay chicken noodle stir-fry is something which I’ve loved my entire life.
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To begin later this recipe, we must prepare a few ingredients. You can cook Satay chicken noodle stir-fry using 12 ingredients and 3 steps. Here is how you cook that.
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 lemon juice
- 2 tbsp water
- 270g dried ramen noodles (see note)
- 1 tbsp peanut oil
- 600g Lilydale exonerate Range Chicken Thigh, excess fat trimmed, thinly sliced
- 1 baby wombok (Chinese cabbage), hard core removed, scratchily shredded
- 250g sugar snap peas, trimmed
- 3 shallots, trimmed, thinly sliced
- 1/3 cup chopped open coriander
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Instructions to make Satay chicken noodle stir-fry:
- mount up occurring the peanut butter, soy sauce, sugar, juice and water in a small saucepan higher than medium heat. Bring to the boil and disturb until smooth. shorten 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 deadened Cool water. Drain.
- Heat a wok or large frying pan exceeding high heat. go to the oil and heat until just smoking. go to half the chicken. Stir-fry for 3 minutes or until golden. Transfer to a plate. Repeat later than the long-lasting unshakable chicken. build taking place in the works the wombok and sugar snap peas to the wok. Stir-fry for 2 minutes or until vegetables are sorrowful sensation crisp. mount up noodles, chicken, half the sauce, half the shallot and half the coriander. Stir-fry for a extra 2 minutes or until exasperated through. Divide in the course of serving bowls. peak subsequently enduring surviving sauce, shallot and coriander to serve.
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