Chicken Satay Noodles

Name: Chicken Satay Noodles
Prep time: 10 min
Cook time: 7 min
Total time: 18 min
Yield: 4
Cuisine: Chinese - style,Asian-style
Ingredients: 4 Packets Maggi 3 Minute Chicken Noodles; 1 tablespoon Maggi Liquid Seasoning; 2 teaspoons rapeseed oil; 2 tablespoons Maggi Extra Hot Chilli Sauce; 75 grams Maggi Coconut Milk Powder; 1/4 bunch spring onions sliced; 150 grams frozen peas; 100 grams sugar snap peas; 100 grams frozen sweetcorn; 4 wedges Lime to serve; 1 large handful baby spinach leaves washed; 1 large carrot peeled; 1/2 bunch fresh coriander leaves finely chopped

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Easy

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18 Min

Whether its crunchy or smooth we love the peanutty flavour in these super easy noodles - made with our Maggi 3 Minute noodles for dinner in a flash!

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Ingredients

Maggi 3 Minute Chicken Noodles

4 packets

Maggi Liquid Seasoning

1 tablespoon

Olive Oil

2 teaspoons

Maggi Extra Hot Chilli Sauce

2 tablespoons

Maggi Coconut Milk Powder

75 g

spring onions, sliced

0.25 bunch

Green Peas

150 g

French beans

100 g

frozen sweetcorn

100 g

Lime

4 wedges

Spinach

1 large

Carrots

1 large

Fresh Coriander

0.5 bunch

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Nutritional Information

Carbohydrate

28.84 g

Energy

290.9 kcal

Fat

17.14 g

Protein

7.19 g

of which: saturates

11.34 g

Sodium

663.49 mg

of which: sugars

7.32 g

Recipe Steps

18 min

5 min

3 min

2 min

5 min

2 min

1 min

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18 min

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Put the chicken in a bowl, add the liquid seasoning and mix well. Cover and set aside for 5 minutes.

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18 min

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Cook the noodles in boiling water for 3 minutes (save the seasoning sachet for later). Drain and rinse with cold water until they are cold, drain well then add half the rapeseed oil and toss.

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18 min

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Heat a wok until hot, add the remaining rapeseed oil and the spring onions and stir-fry for 1 minute, or until softened. Add the peanut butter, chilli sauce, seasoning from the sachets and stir well until combined.

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18 min

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Mix the coconut milk powder with 325ml boiling water and pour into the pan, stir well. Bring to a simmer, then add the marinated chicken and cook for 3-4 minutes. Add the sugar snap peas and simmer for another 2 minutes, or until nearly tender, then add the frozen peas, beans and sweetcorn. Return to the boil, stir in the lime juice and check the seasoning – you might want to add more lime juice or chilli, depending how hot you like it.

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Stir in the cooked noodles and heat for 1-2 minutes, or until hot through. Stir in the carrot shavings and spinach and remove from the heat. The heat from the dish will wilt the spinach down. Stir a couple of times.

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Serve in bowls, topped with the coriander leaves and dive in!

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Chicken Satay Noodles

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Recipe Steps

Recipe Steps

Recipe Steps

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Recipe Steps

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Chicken Satay Noodles

Ingredients

Utensils and appliances

Nutritional Information

Recipe Steps

Recipe Steps

Recipe Steps

Recipe Steps

Recipe Steps

Recipe Steps

Recipe Steps

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