Satay chicken noodles

Malaysian satay skewers meet weeknight noodle hacks with a clever microwaving trick and a simple pantry staples satay sauce. Microwaving the hokkien noodles while still in their packet helps separate and heat the noodles, allowing for improved noodle texture and faster stir-frying in the pan.

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Tastes Like Happiness

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

Ingredients

• 300 g chicken thigh fillets, sliced diagonally into 2 cm pieces
• ½ tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp ground cumin
• Salt and black pepper
• 2 tbsp kecap manis, divided
• 5 tbsp vegetable oil
• 3 garlic cloves, thinly sliced
• 1 tsp finely chopped ginger
• ¼ small cabbage, thickly sliced
• 4 spring onions, cut into 5 cm lengths
• 500 g Hokkien-style noodles
• 1 cup bean sprouts
• 2 tbsp chilli oil crisp, to serve
• 1 red onion, thinly sliced, to serve
• 1 Lebanese cucumber, thinly sliced, to serve
• ½ cup roasted peanuts, roughly chopped, to serve
• Lime wedges, to serve

For the satay sauce

• 1 tsp chicken stock powder
• ½ cup smooth peanut butter
• 200 ml coconut cream
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp black vinegar

Marinating time: 1 hour (or overnight)

Instructions

1. In a large bowl, combine the chicken, turmeric, coriander, cumin, a generous pinch of salt and pepper and half the kecap manis (reserve the rest to serve!). Mix well to combine and marinate for 1 hour (or overnight).
2. To make the satay sauce, heat the ingredients with 1 cup water in a small saucepan over medium heat, whisking until smooth and combined and the sugar has dissolved. The sauce should be the consistency of thickened cream – add an extra splash of water if needed.
3. When ready to cook the chicken, heat a large wok or frying pan over high heat. Once hot, add the oil, followed by the marinated chicken, and stir-fry for 1 minute, or until browned. Add the garlic and ginger to the pan and cook for a further minute, or until fragrant. Add the cabbage and spring onion to the pan and stir-fry for 2-3 minutes, or until the cabbage wilts.
4. Meanwhile, use a small, sharp knife to poke a few holes in the packet of noodles and microwave for about 3 minutes, or until loosened and warm. Add the noodles to the wok, followed by the satay sauce and bean sprouts and toss to combine. Cook for 1-2 minutes, or until the sauce is absorbed and the noodles are cooked.
5. Divide the satay chicken noodles between plates and drizzle with the remaining kecap manis and chilli crisp oil. Top with red onion, cucumber and peanuts and serve with lime wedges on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Tastes Like Happiness

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G