Satay Chicken Noodles
with Stir-Fried Greens
What's better than a fresh and light dish featuring peanuts and chicken tenders? Ramen noodles bring together delicious carrot ribbons and bok choy, all mixed together with a decadent homemade satay sauce. This meal brings all the yummy flavour of Thai takeout to your table, and it's faster than delivery!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
200 g
Chow Mein Noodles
(Contains Wheat May contain Egg, Wheat)
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 unit(s)
Honey
1 unit(s)
Lime
2 unit(s)
Garlic, cloves
2 unit(s)
Green Onion
Not included in your delivery
2.66 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Cut bok choy into 1-inch pieces. Using a strainer, rinse bok choy to wash away hidden dirt.
- Thinly slice green onions.
- Peel, then cut carrot into 1/4-inch half-moons.
- Juice half the lime (whole lime for 4 ppl), then cut any remaining lime into wedges.
- Peel, then mince or grate garlic.
- Pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
- Transfer chicken to a plate and set aside. Cover to keep warm.
- Reduce heat to medium.
- Add carrots and 1/4 cup (1/3 cup) water to the same pan, Cook, stirring often, until water is absorbed, 2-4 min.
- Add 1 tbsp (2 tbsp) oil, then garlic and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.
- Transfer veggies to the plate with chicken.
- Meanwhile, add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain noodles with a strainer. Rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Whisk together peanut butter, reserved pasta water and honey in a large bowl until smooth.
- Add vegetarian oyster sauce, soy sauce and lime juice.
- Add veggies, chicken and sauce to the pot with noodles, then toss to combine.
- Divide veggie chicken noodles between bowls.
- Drizzle over any remaining sauce from the bowl.
- Sprinkle over green onions.
- Squeeze over a lime wedge, if desired.
If you've opted to get chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken breast tenders. Sear until tenders are golden-brown and cooked through, 3-4 min per side.** Proceed with the rest of the recipe as written.