Dinner - Thai satay stir-fry recipes
Author: Angelia Brown
Noodle stir fry cooked in a delicious peanut sauce with vegetables Here’s a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. Pantry favourite peanut butter is the secret to the speedy satay sauce that's stirred through slippery noodles in this delicious stir-fry.
Satay chicken noodle stir-fry
Pantry favourite peanut butter is the secret to the speedy satay sauce that's stirred through slippery noodles in this delicious stir-fry.
Provided by: Cynthia Black
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: asian
Number of ingredients: 12
Provided by: Cynthia Black
Total time: 40 minutes
Cook time: 15 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: asian
Number of ingredients: 12
Ingredients:
- 90g (1/3 cup) reduced-fat crunchy peanut butter
- 60ml (1/4 cup) soy sauce
- 55g (1/4 cup, firmly packed) brown sugar
- 42.00 gm fresh lemon juice
- 40.00 gm water
- 270g dried ramen noodles (see note)
- 18.20 gm peanut oil
- 600g Free Range Chicken Thigh, excess fat trimmed, thinly sliced
- 1 baby wombok (Chinese cabbage), hard core removed, coarsely shredded
- 250g sugar snap peas, trimmed
- 3 shallots, trimmed, thinly sliced
- 82.50 ml chopped fresh coriander
Nutrition:
- Calories: 171.91 calories
- Fat: 28.8 grams fat
- Saturated Fat: 6.2 grams saturated fat
- Carbohydrate: 81.6 grams carbohydrates
- Sugar: 22.4 grams sugar
- Protein: 32.8 grams protein
- Cholesterol: 81.7 milligrams cholesterol
- Sodium: 1.7 milligrams sodium
- Combine the peanut butter, soy sauce, sugar, juice and water in a small saucepan over medium heat. Bring to the boil and whisk until smooth. Reduce heat to low. Simmer for 1 minute or until the sauce thickens slightly.
- Cook the noodles in a large saucepan of boiling water for 3 minutes or until tender. Rinse under cold water. Drain.
- Heat a wok or large frying pan over high heat. Add the oil and heat until just smoking. Add half the chicken. Stir-fry for 3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken. Add the wombok and sugar snap peas to the wok. Stir-fry for 2 minutes or until vegetables are tender crisp. Add noodles, chicken, half the sauce, half the shallot and half the coriander. Stir-fry for a further 2 minutes or until heated through. Divide among serving bowls. Top with remaining sauce, shallot and coriander to serve.
Chicken Noodle Stir Fry with PEANUT SAUCE!
Tastes like Chinese satay chicken stir fries. SO GOOD. RECIPE: https://www.recipetineats.com
Duration: 1:09
Chicken Satay Noodle Stir Fry
A tasty chicken stir fry made with Indonesian style noodles, cooked in a satay sauce and
Duration: 1:39
Thai satay stir-fry
Long day at work? This is the perfect quick meal, one pan, and just a fork to eat!
Provided by: Good Food team
Total time: 5 minutes
Cook time: 10 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 9
Provided by: Good Food team
Total time: 5 minutes
Cook time: 10 minutes
Yields: 4 servings
Cuisine: Thai
Number of ingredients: 9
Ingredients:
- 3 tbsp crunchy peanut butter
- 3 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 300g pack straight-to-wok noodle
- 1 tbsp oil
- thumb-sized piece of fresh root ginger, peeled and grated
- 300g pack stir-fry vegetable with peppers and mangetout (we used Sainsbury's read-to-use baby leaf stir-fry)
- handful basil leaves
- 25g roasted peanuts, roughly chopped
Nutrition:
- Calories: 286 calories
- Fat: 14 grams fat
- Saturated Fat: 2 grams saturated fat
- Carbohydrate: 34 grams carbohydrates
- Sugar: 6 grams sugar
- Fiber: 5 grams fiber
- Protein: 10 grams protein
- Sodium: 2.29 milligram of sodium
- Mix the peanut butter, chilli sauce, 100ml water and soy sauce to make a smooth satay sauce. Put the noodles in a bowl and pour boiling water over them. Stir gently to separate, then drain thoroughly.
- Heat the oil in a wok, then stir-fry the ginger and harder pieces of veg from the stir-fry mix, such as peppers, for 2 mins. Add the noodles and rest of the veg, then stir-fry over a high heat for 1-2 mins until the veg are just cooked.
- Push the veg to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the basil leaves and peanuts to serve.
Satay Noddles Stir Fry
Noodle stir fry cooked in a delicious peanut sauce with vegetables
Provided by: Abi
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 3 servings
Cuisine: Asian,Thai
Number of ingredients: 14
Provided by: Abi
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 3 servings
Cuisine: Asian,Thai
Number of ingredients: 14
Ingredients:
- 1 tablespoon Oil
- 1/2 Onion (chopped)
- 2 cloves Garlic (chopped)
- 2 tablespoons Peanut butter
- 1 tablespoons Soy sauce
- 200 ml Coconut milk
- 2 tablespoons Cooking oil
- 1/2 Onion (chopped)
- 1/4 head Purple Cabbage (shredded)
- 1 Carrot (shredded)
- 1 cup Green beans (sliced)
- 1 Red Pepper (sliced)
- 1 Chilli
- 400 g Cooked noodles (Ramen or Egg – 400g)
Nutrition:
- Calories: 293 kcal
- Serving Size: 1 serving
- Satay Sauce
- Heat 1 tablespoon of oil in a pan.
- Cook the onions in the oil until soft and translucent.
- Pour in the garlic and cook for 30 secs.
- Add the peanut butter, soy sauce and coconut milk.
- Allow to cook for about 5 mins, while stirring to prevent sticking.
- Remove from heat.
- Stir Fry
- Add the oil to a frying pan.
- Cook the remaining onions until soft and translucent.
- Pour in the purple cabbage, green leaves, red pepper and chilli.
- Allow the vegetables to cook while stirring
- Add the satay sauce and the cooked noodles.
- Sprinkle in some salt if required.
- Stir and allow the noodles to heat through.
- Remove from heat and serve.
Contest-Winning Peanut Chicken Stir-Fry
Here’s a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. —Lisa Erickson, Ripon, Wisconsin
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Asia, Thai
Number of ingredients: 13
Provided by: Taste of Home
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Asia, Thai
Number of ingredients: 13
Ingredients:
- 8 ounces uncooked thick rice noodles
- 1/3 cup water
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup peanut butter
- 4-1/2 teaspoons brown sugar
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons canola oil, divided
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 1 bunch broccoli, cut into florets
- 1/2 cup shredded carrot
- Sesame seeds, optional
Nutrition:
- Calories: 384 calories
- Fat: 13g fat (2g saturated fat)
- Cholesterol: 42mg cholesterol
- Sodium: 575mg sodium
- Carbohydrate: 45g carbohydrate (7g sugars
- Fiber: 4g fiber)
- Protein: 24g protein. Diabetic Exchanges: 3 starch
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan.
- Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
