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Satay Chicken Noodles Recipe

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★★★★★

4.8 from 56 reviews

This Satay Chicken Noodles recipe features tender marinated chicken thigh fillets pan-fried to golden perfection and served over soba noodles with a rich, creamy homemade satay sauce made from peanut butter, coconut cream, and aromatic spices. Accompanied by refreshing pickled cucumber and fresh herbs, this dish delivers a delightful balance of savory, spicy, and tangy flavors in a comforting Southeast Asian-inspired meal.

Ingredients

Scale

Chicken Marinade

  • 600g chicken thigh fillets
  • 2 lemongrass stalks (white part only), finely grated (divided)
  • 2cm piece (10g) ginger, finely grated
  • 1/4 cup (35g) cornflour

Satay Sauce

  • 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)

Noodles and Garnish

  • 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

Pickled Cucumber

  • 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

Instructions

  1. Prepare Pickled Cucumber: In a non-reactive bowl, combine rice vinegar, caster sugar, and fish sauce. Stir until sugar is fully dissolved. Add the thinly sliced cucumber and set aside for 15 minutes to pickle, which will add a refreshing tang to the dish.
  2. Marinate Chicken: In a bowl, mix the chicken thigh fillets with half the grated lemongrass, grated ginger, and cornflour. Let the chicken marinate for 15 minutes to absorb the aromatic flavors and tenderize.
  3. Make Satay Sauce: Heat 2 tablespoons of peanut oil in a frypan over medium heat. Add the finely chopped red onion and garlic and cook for 4-5 minutes until soft and fragrant. Stir in the chopped red chillies and remaining grated lemongrass, cooking for another 2-3 minutes. Add crunchy peanut butter, brown sugar, lime juice, coconut cream, and 1/2 cup water to the pan. Simmer gently for 8-10 minutes until the sauce thickens and reduces. Stir in 2 1/2 tablespoons of kecap manis, season to taste, then remove from heat and set aside.
  4. Cook Chicken: Heat a large non-stick frypan with the remaining 2 tablespoons of peanut oil over high heat. Add the marinated chicken and cook for about 8 minutes on each side until crisp, golden, and cooked through. Add the remaining 1 1/2 tablespoons of kecap manis and soy sauce to the pan, cooking for an additional 2-3 minutes to caramelize the chicken lightly. Remove the chicken from the pan and slice thickly.
  5. Assemble and Serve: Arrange the cooked soba noodles in a serving dish. Place the sliced chicken on top and drizzle with half of the satay sauce. Scatter fresh coriander, Thai basil leaves, pickled cucumber, and crushed peanuts over the dish. Serve with lime halves and the remaining satay sauce on the side for added flavor.

Notes

  • For extra heat, include the seeds from the red chillies or add a sprinkle of chili flakes to the satay sauce.
  • If you prefer a smoother sauce, blend the satay sauce before serving.
  • Kecap manis is a sweet Indonesian soy sauce; if unavailable, substitute with a mixture of soy sauce and brown sugar.
  • This dish can be prepared ahead by making the pickled cucumber and satay sauce in advance.
  • Use chicken thighs for juiciness and flavor; chicken breasts can be used but may be less tender.

Keywords: satay chicken, chicken noodles, Asian peanut sauce, soba noodle recipe, lemongrass chicken, coconut satay sauce

Find it online: https://nataliereeve.com/satay-chicken-noodles-recipe/