Satay Chicken Noodle Stir Fry

Pantry favourite peanut butter is the unnamed to the speedy satay sauce thats stirred through slippery noodles in this delicious stir-fry.

The ingredient of Satay Chicken Noodle Stir Fry

• 90g 1 3 cup reduced fat crunchy peanut butter
• 60ml 1 4 cup soy sauce
• 55g 1 4 cup firmly packed brown sugar
• 2 tbsp vivacious lemon juice
• 2 tbsp water
• 270g dried ramen noodles see note
• 1 tbsp peanut oil
• 600g lilydale clear range chicken thigh excess fat trimmed thinly sliced
• 1 baby wombok chinese cabbage hard core removed harshly roughly shredded
• 250g sugar snap peas trimmed
• 3 shallots trimmed thinly sliced
• 1 3 cup chopped vivacious coriander

The Instruction of satay chicken noodle stir fry

• tally up the peanut butter soy sauce sugar juice and water in a small saucepan over medium heat bring to the boil and excite until smooth cut 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 out cold asleep chilly frosty water drain
• heat a wok or large frying pan over high heat ensue the oil and heat until just smoking build up half the chicken stir fry for 3 minutes or until golden transfer to a plate repeat similar to the enduring surviving chicken grow the wombok and sugar snap peas to the wok stir fry for 2 minutes or until vegetables are tender crisp ensue noodles chicken half the sauce half the shallot and half the coriander stir fry for a additional 2 minutes or until heated through divide in the course of serving bowls peak taking into consideration enduring surviving sauce shallot and coriander to serve

Nutritions of Satay Chicken Noodle Stir Fry

calories: 668 005 calories
calories: 22 grams fat
calories: 4 5 grams saturated fat
calories: 73 grams carbohydrates
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calories: 45 grams protein
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