Satay chicken noodles

Dinner tonight was inspired by a recipe from Jamie Oliver’s 30 minute meals.   Easy satay sauce made with peanut butter, freshly grated garlic, ginger, chilli and dark soy.   I had a pack of udon noodles in the pantry and thinly sliced some crunchy vegetables.   Chicken thighs coated in satay sauce baked in the oven for 20 minutes.   Dinner put together and eaten in no time at all.

Here’s my take on the recipe:

Ingredients: (serves 2)

A) Sauce

  • 3 tbsp peanut butter (I used smooth as that was all I had)
  • 1 tbsp dark soy
  • 1 tsp sweet chilli sauce
  • 2 cloves of garlic, peeled and grated
  • 1 inch ginger, peeled and grated
  • 1 green chilli, grated
  • juice of 1/2 lemon
  • 1 to 2 tbsp water

B) Other ingredients

  • 3 boneless and skinless chicken thighs, fat trimmed and cut each thigh into half (you get 6 pieces then)
  • Fry lite spray
  • 1 medium carrot, peeled and julienned
  • a handful of sugar snap peas, julienned
  • 2 spring onions, thinly sliced
  • 2 servings of udon noodles, cooked per instructions on the pack and blanched in cold water
  • 1 to 2 tsp toasted sesame seeds


  1. Pre-heat the oven at 180 degrees
  2. Mix all the ingredients for the sauce in a bowl
  3. Place chicken in a bowl and mix with 1/4 of the sauce (keep the remaining sauce for step 7).   Leave to marinate for 5 minutes then transfer the chicken into a baking tray.   Bake in the oven for 10 minutes, then turn the chicken pieces over and cook for another 10 minutes
  4. Once cooked, remove the baking tray from the oven
  5. Place a wok over medium heat and spray with Fry Lite
  6. Lightly fry the carrots, sugar snap peas and spring onions before adding the noodles
  7. Pour the remaining satay sauce (from step 3) onto the noodles, toss and cook for a minute
  8. Add the cooked chicken to the wok, and give it one quick toss before serving with a sprinkle of toasted sesame seeds



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