Name: Satay Chicken Noodles Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Southeast Asian
Ingredients: 600g chicken thigh fillets; 2 lemongrass stalks (white part only), finely grated (divided); 2cm piece (10g) ginger, finely grated; 1/4 cup (35g) cornflour; 1/3 cup (80ml) peanut oil (divided); 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 2 long red chillies, seeds removed, finely chopped; 1/3 cup (95g) crunchy peanut butter; 1 1/2 tbsp brown sugar; Juice of 1 lime, or to taste; 270ml can coconut cream; 1/3 cup (80ml) kecap manis (divided); 1 tbsp soy sauce; 125ml water (1/2 cup); 270g packet soba noodles, cooked to packet instructions, drained and refreshed; Coriander leaves, to serve; Thai basil leaves, to serve; Crushed peanuts, to serve; Lime halves, to serve; 1/2 cup (125ml) rice vinegar; 2 1/2 tbsp caster sugar; 2 tsp fish sauce, or to taste; 1 medium Lebanese cucumber, thinly sliced widthwise

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Introduction

This Satay Chicken Noodles recipe brings together tender marinated chicken, rich peanut satay sauce, and fresh, tangy pickled cucumber for a deliciously balanced meal. It’s perfect for a flavorful weeknight dinner that feels special but is easy to prepare.

A white bowl filled with a layered dish starting with a base of light brown noodles arranged in small nests. On top, golden-brown grilled chicken pieces are scattered, some drizzled with a creamy beige sauce. Bright green fresh herbs like cilantro and basil surround the chicken on the left and right sides. Thin, curled cucumber ribbons sit on the right side, adding a fresh green touch along with lime halves and wedges placed near the noodles. Crushed nuts are sprinkled over the chicken and noodles, giving a crunchy texture. The bowl is placed on a white marbled surface with a glass of water nearby and a folded cloth napkin under the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

600g chicken thigh fillets
2 lemongrass stalks (white part only), finely grated
2cm piece (10g) ginger, finely grated
1/4 cup (35g) cornflour
1/3 cup (80ml) peanut oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 long red chillies, seeds removed, finely chopped
1/3 cup (95g) crunchy peanut butter
1 1/2 tbs brown sugar
Juice of 1 lime, or to taste, plus lime halves to serve
270ml can coconut cream
1/3 cup (80ml) kecap manis
1 tbs soy sauce
270g packet soba noodles, cooked, drained and refreshed
Coriander, Thai basil leaves, crushed peanuts, to serve
Pickled cucumber:
1/2 cup (125ml) rice vinegar
2 1/2 tbs caster sugar
2 tsp fish sauce, or to taste
1 medium Lebanese cucumber, sliced thinly widthwise

Instructions

Step 1: Make the pickled cucumber by combining rice vinegar, caster sugar, and fish sauce in a non-reactive bowl. Stir until the sugar dissolves, then add the cucumber slices. Set aside for 15 minutes to pickle.
Step 2: In a bowl, combine chicken thigh fillets with half the grated lemongrass, grated ginger, and cornflour. Mix well and set aside for 15 minutes to marinate.
Step 3: To prepare the satay sauce, heat 2 tablespoons of peanut oil in a frypan over medium heat. Add the chopped onion and garlic, cooking for 4–5 minutes until softened. Stir in the chopped chillies and remaining grated lemongrass and cook for another 2–3 minutes until fragrant.
Step 4: Add crunchy peanut butter, brown sugar, lime juice, coconut cream, and 1/2 cup (125ml) water to the pan. Simmer for 8–10 minutes until the sauce thickens and reduces slightly. Stir in 2 1/2 tablespoons kecap manis, season to taste, then set the sauce aside.
Step 5: Heat the remaining 2 tablespoons of peanut oil in a large non-stick frypan over high heat. Add the marinated chicken and cook for about 8 minutes on each side until golden and crisp.
Step 6: Add 1 1/2 tablespoons kecap manis and soy sauce to the pan. Cook for 2–3 more minutes until the chicken is lightly caramelized. Remove the chicken from the pan and slice into thick pieces.
Step 7: Arrange the cooked soba noodles on a serving dish and top with the sliced chicken. Drizzle with half of the satay sauce. Scatter with coriander, Thai basil leaves, pickled cucumber, and crushed peanuts.
Step 8: Serve with lime halves and the remaining satay sauce on the side for extra flavor.

Tips & Variations

Use chicken breast if you prefer leaner meat, but chicken thigh gives more juiciness and flavor.
For extra heat, leave some chilli seeds in or add a dash of chili oil to the sauce.
Swap soba noodles for rice noodles or egg noodles if preferred.
Toast the crushed peanuts lightly before sprinkling for more crunch and aroma.

Storage

Store any leftover satay chicken and noodles, and pickled cucumber separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a pan with a splash of water or in the microwave to avoid drying out. Refresh noodles with a quick rinse in hot water before serving again.

How to Serve

A green plate holds a colorful salad made of sliced cooked chicken pieces with light brown sauce, thin white cabbage strips, cucumber half-moons, and bright green fresh cilantro leaves spread throughout. Two leafy lettuce pieces add texture on top, and a light green lime wedge rests on the lower left side. A silver fork with a wooden handle is placed on the right edge of the plate. Above the plate, there is a small white bowl of orange-brown peanut sauce. The whole scene is set on a textured green cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pickled cucumber in advance?

Yes, the pickled cucumber can be made several hours or the day before. It will keep well refrigerated and develop even more flavor when left to pickle longer.

Is kecap manis essential for the satay sauce?

Kecap manis adds a sweet, rich depth to the sauce, but if unavailable, you can substitute with a mixture of soy sauce and a bit of brown sugar or molasses to mimic the flavor.