This satay chicken noodles recipe combines a savory, nutty satay sauce with tender pieces of chicken and fresh, crunchy vegetables. It's a truly delicious and satisfying meal!
Satay chicken noodles are remarkably quick and easy to make, being a great option for a busy weeknight dinner when time is short.
The addictive homemade satay sauce is creamy, nutty, and umami-rich, with the perfect balance of sweet and savory.
Have fun adding garnishes like thinly sliced scallions, crushed peanuts, and zesty lime wedges for an elevated finish! This wholesome and vibrant dish offers a delightful mix of textures and tastes that your whole family will love.
Ingredients for this recipe
- Rice vermicelli noodles - I use Vietnamese style (thicker than Chinese style rice vermicelli)
- Olive oil
- Garlic
- Boneless skinless chicken thighs
- Salt
- Shredded red cabbage
- Sugar snap peas
For satay sauce:
- Peanut butter - Unsweetened natural type
- Tamari soy sauce
- Honey
- Rice vinegar
Toppings:
- Thinly sliced scallions
- Crushed peanuts
- Lime wedges
How to make satay chicken noodles
Step 1. To make satay sauce, combine the peanut butter, tamari soy sauce, honey and vinegar together in a bowl. Set aside.
Step 2. Cook the rice noodles according to the package. Rinse under cold water to avoid sticking and cooking further. Drain well using a strainer.
Step 3. Heat up the olive oil. Cook the garlic until fragrant.
Step 4. Add the chicken and salt. Cook 80% of the way.
Step 5. Add the red cabbage and sugar snap peas. Cook until the peas are slightly tender.
Step 6. Add the cooked noodles and satay sauce. Toss gently.
Step 7. Serve with scallions, crushed peanuts, and lime wedges.
FAQ
Anything with a bit of crunch works well with this recipe. I highly recommend thinly sliced bell peppers, onion, or bean sprouts.
You can use any gluten-free noodles of your choice. Thinner rice vermicelli, mung bean vermicelli (also known as glass noodles), or 100% buckwheat soba are great options.
Satay chicken noodles can be kept refrigerated for up to 3 days, covered tightly. To reheat, cook in a skillet with a bit of oil, or microwave for a few minutes.
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Recipe
Satay Chicken Noodles
Ingredients
- 9 ounces rice vermicelli dry, I use Vietnamese style
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 pound boneless skinless chicken thigh cut into bite size pieces
- ¼ teaspoon salt
- 1½ cup shredded red cabbage
- 1 cup sugar snap peas
For satay sauce
- ¼ cup peanut butter unsweetened, natural type
- ¼ cup tamari soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
Toppings (optional)
- Thinly sliced scallions
- Crushed peanuts
- Lime wedges
Instructions
- To make satay sauce, combine the peanut butter, tamari soy sauce, honey and vinegar together in a bowl. Set aside.
- Cook the rice noodles according to the package. Rinse under cold water to avoid sticking and cooking further. Drain well using a strainer.
- Heat up the olive oil. Cook the garlic until fragrant.
- Add the chicken and salt. Cook the chicken 80% of the way.
- Add the red cabbage and sugar snap peas. Cook until the peas are slightly tender.
- Add the cooked noodles and satay sauce. Toss gently.
- Serve with scallions, crushed peanuts, and lime wedges.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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