Easy Chinese Satay Chicken Noodles

I think it's essential to have a few dishes in your repertoire that are super easy and quick to make, but that also taste amazing. This delicious Chinese-inspired Satay chicken dish is one of my all-time favourite recipes, and is perfect if you're short on time. Plus, if you take out the chicken (which I often do) this dish is totally vegan - bonus!

I don't enjoy overly hot food and have made the mistake of adding too many chillies into this dish before (I had to drink SO much milk), however if you want to you can add fresh chillies or chilli flakes to spice this bad boy up. Check out this short clip for a speedy overview of my method, and find the full recipe and ingredient list below.

Ingredients:

• One garlic clove (or a teaspoon of garlic paste if you're in a rush!)

• Half a teaspoon of ground ginger

• Two tablespoons of peanut butter - crunchy or smooth, depending on preference

• Two tablespoons of soy sauce (dark or light)

• Two tablespoons of tomato puree - I like a tangy taste, but if you don't you can just use one tablespoon

• A splash of sunflower, vegetable or sesame oil - I prefer sesame for a rich taste but it is more expensive than sunflower or vegetable

• Half an onion, chopped

• Pinch of sugar

• 300 grams stir-fry veg

• 250g rice or egg noodles

• One chicken breast

Method:

*If you're opting for the vegan option, just ignore steps 2 and 4*

1. Pop the garlic, ginger, peanut butter, soy sauce, tomato puree & a couple of tablespoons of boiling water into a bowl or mug and stir until you achieve a paste.

2. Chop the chicken breast into small-ish chunks - about an inch each way.

3. Splash your oil into a frying pan or wok and crank the heat up so the oil becomes very hot.

4. Pop the chicken in the pan and season generously with salt & pepper.

5. Add chopped onions and a pinch of sugar and stir vigorously.

6. Chuck the veg in and stir until everything is covered in oil and cooking nicely.

7. Turn down to a medium heat and let everything bubble until the chicken is sealed.

8. Add your Satay and stir well.

9. Finally, chuck in your noodles, stir like mad for a few minutes, dish up & enjoy!

This recipe serves two, so is great for two-person households. If you live on your own, you can make up a batch and leave half of it in the fridge overnight. If there's more of you to feed, simply double, triple, or quadruple up on the measurements. Happy days!

The great thing about making your own Satay sauce rather than buying a packet from the supermarket is the cost - it's waaay cheaper, plus it'll make you feel a bit more accomplished and allow you to play around with flavours. For instance, over time I've discovered that I prefer using dark soy sauce and sesame oil for a richer flavour. Try the recipe out and see what you prefer!

I've made this dish multiple times, with and without chicken, and either way it is super tasty! The recipe originally came from Charlotte Pike's The HUNGRY STUDENT Vegetarian Cookbook, which I 100% recommend even if you're not a student due to the simple and cheap recipes. Over time I've adapted and added bits (such as the chicken!) to really make the dish my own, so I encourage you to do the same. Give this easy-peasy Chinese Satay chicken dish a go yourself and let me know how it goes!