This noodle recipe incorporates the flavor of a chicken satay with noodles for a one-bowl meal. Any type of noodle of your choice can be used here, as the chicken is cooked in the sauce while the noodles cook separately. Once both components are ready, they are then stirred together. This recipe packs a nutty Asian punch of flavors.
I opted for whole wheat spaghetti noodles, but rice noodles, or any type of pasta would do well too. You can even go carb-free and spiralize your own noodles from vegetables.
Ingredients: serves 3-4
500g chicken breast or thight fillets
1 clove garlic, crushed
1 chilli, chopped
4 Tbsp soy sauce
2 Tbsp coconut oil
1 lime, juice
2tbsp coconut oil
1 onion, chopped
1 chopped chilli
150g natural peanut butter
400ml (1 can) coconut milk
1 Tbsp fish sauce
200g whole wheat spaghetti
Cut the chicken into bite sized cubes. Mix together soy sauce, garlic, chilli, liquid coconut oil and lime juice to make a marinade. Stir the chicken through it and leave for anything between 1 hour to overnight in the refrigerator.
Start to boil the pasta as per package instructions. Meanwhile, heat two tablespoons coconut oil in a large and deep frying pan. Add the chopped chilli, chopped onion and fry until soft. Add the drained chicken (discard the marinade) and fry until golden and cooked through.
Stir through the peanut butter, followed by coconut milk and fish sauce. Reduce heat to low-medium heat to avoid burning the bottom. Add the cooked and drained noodles and stir until coated with the thick creamy and rich sauce.
Serve with some fresh coriander and lime.
صحة و عافية