Satay Chicken and Noodles







450g hokkien noodles
2 shallots
1 tbs peanut oil
400g chicken fillets, cut into 3cm pieces
180g green round beans, topped, halved
1 carrot, peeled, thinly sliced
1/2 cup satay sauce
Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes or until tender. Drain.

Meanwhile, trim the shallots and thinly slice diagonally. Heat a wok over high heat. Add half the oil and heat until smoking. Add the chicken and stir-fry for 5 minutes or until golden and cooked through. Transfer to a plate.

Heat the remaining oil in the wok over high heat. Add the beans, carrot and pale section of shallot. Stir-fry for 3 minutes.

Add noodles, chicken and sauce to the wok. Toss until heated through and well combined. Divide among serving bowls. Top with remaining shallot to serve.

Serves 4

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Midwest Foods Dubbo