Description
Satay Chicken Noodle Bowl is a flavorful and satisfying Southeast Asian-inspired dish featuring tender, stir-fried chicken and soft rice noodles tossed in a creamy, savory peanut satay sauce. Enhanced with crunchy fresh vegetables like bell peppers, carrots, and cabbage, and garnished with cilantro, green onions, and sesame seeds, this quick and easy recipe is perfect for a weeknight dinner or meal prep lunch.
Ingredients
Chicken and Noodles
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- 8 oz rice noodles or egg noodles
- 1 tablespoon neutral cooking oil
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup shredded red or green cabbage
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds, optional
Satay Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or brown sugar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon red curry paste, optional
- 1/3 cup warm water or coconut milk, plus more as needed
- 1/2 teaspoon chili flakes, optional
Instructions
- Cook Noodles: Prepare the noodles according to the package instructions. Drain and, if using rice noodles, rinse under cool water to prevent sticking. Set aside.
- Make Satay Sauce: In a bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey, grated ginger, minced garlic, red curry paste, and chili flakes if using. Gradually whisk in warm water or coconut milk until the sauce is smooth and pourable; add more liquid if necessary.
- Cook Chicken: Heat the neutral oil in a large skillet over medium-high heat. Add the thinly sliced chicken and cook for 5–7 minutes, stirring occasionally until golden brown and cooked through. Ensure the thickest pieces reach 165°F (74°C).
- Stir-Fry Vegetables: Add sliced red bell pepper and julienned carrot to the skillet. Stir-fry for 2–3 minutes to retain slight crunch. Then add shredded cabbage and cook for another 1–2 minutes, keeping vegetables crisp.
- Combine Noodles and Sauce: Add the cooked noodles and prepared satay sauce to the skillet. Toss well until everything is evenly coated and heated through. If the sauce thickens too much, splash in a bit of warm water to loosen it.
- Serve: Divide the noodle bowl into serving dishes. Garnish with sliced green onions, chopped cilantro, and optional sesame seeds. Serve immediately with lime wedges on the side if desired.
Notes
- Use rice noodles for a gluten-free option and substitute regular soy sauce with gluten-free tamari.
- For a vegetarian version, replace chicken with tofu or edamame.
- Adjust the amount of chili flakes or curry paste to control the heat level.
- Add extra vegetables such as broccoli, snap peas, or bean sprouts for more variety.
- Store leftovers in an airtight container in the refrigerator up to 3 days; add a splash of water when reheating to loosen the sauce.
- Check peanut butter and other ingredients carefully for allergens, especially when cooking for others with food allergies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Noodles
- Method: Stovetop
- Cuisine: Southeast Asian-Inspired
