Craving the perfect combination of quick and delicious? This recipe for mouthwatering Chicken Satay Udon Noodles will have your taste buds dancing with joy in under 30 minutes!
I don’t remember the last time I was THIS excited for a noodle recipe! This Chicken Satay Udon is easy, uses minimal ingredients, and one of my latest obsessions when it comes to quick meals.
Rich and creamy peanut sauce, with thick udon noodles… this is set to leave your taste buds craving for more.
Why You’ll Love This Recipe
- FLAVOUR EXPLOSION:
Chicken Satay Noodles is a flavour explosion in every bite. The rich and creamy peanut sauce, with its perfect balance of sweet, savoury, and spicy notes, beautifully complements the tender chicken and noodles.
- QUICK & EASY:
This recipe is a lifesaver on busy weeknights. With minimal prep and cooking time, you can have a restaurant-quality meal on the table in under 30 minutes!
- Versatile Ingredients:
The key ingredients for Chicken Satay Noodles are readily available in most kitchens. Plus, you can customise the recipe to suit your taste preferences by changing up the proteins, adding your favourite veggies or adjusting the level of spiciness.
Key Ingredients for Chicken Satay Udon
- Udon: I used fresh udon here, but ANY noodle of choice will do. Even pasta will work for this!
- Chunky Peanut Butter: Use unsalted, unsweetened peanut butter is best. Chunky is preferred, so you get the peanut chunks like in a traditional satay peanut sauce.
- Sambal: This is the main ingredient that will dramatically transform your peanut butter into a yummy sauce! Any ready-made Sambal will work, but you KNOW I always have my homemade one at the ready all times! An easy, beginner-friendly versatile Sambal recipe right here. Alternatively, you can also use Thai Red Curry Paste, but do note red curry paste will require a slightly longer cook time compared to the Sambal which is ready-to-eat.
- Coconut Milk/Cream: This adds a lot of richness to the dish.
- Kicap Manis: The main seasoning that we are using here is kicap manis, or dark sweet soy sauce. This adds both salt and a hint of sweetness to the dish. You can also soy sauce, fish sauce or use just salt and sugar! You don’t really need additional salt or sugar because ready-made Sambal would already be seasoned as well. Of course, if you think it needs the additional salt, feel free to add!
- Ground Spices: The ground spices elevate the dish to restaurant-quality level! The base spice used is curry powder. Other spices used are Satay spices, chilli powder for some heat, ground coriander, and ground cumin. These are OPTIONAL, but they’re pantry staples in my kitchen!
Other Ingredients
- Proteins/Chicken: I used boneless chicken breast here, but you can use chicken thighs too. For a vegan option, add tempeh and tofu instead! You can even omit the proteins if you want to keep this even simpler. Add the ground spices to the proteins to flavour them.
- Vegetables: I used cabbages and beansprouts, but a lot of vegetables will work for this. I like capsicums with this too, which will add a lot of colour to the noodles. I added a sliced red chilli in place of the capsicums.
How to Make Chicken Satay Udon Noodles
Step 1: Cook the Chicken
To a pan, add oil. Saute onion and garlic until fragrant.
Add chicken slices and add on the dry spices.
Stir fry to combine and cook the chicken to completion. This will take 4-5 minutes, depending on how thinly you’ve sliced the chicken.
Step 2: Make the Peanut Sauce
Once the chicken is cooked, add peanut butter, sambal, coconut cream and stock or water, to the pan. Season with kicap manis, or replace with salt and sugar to taste. If you are not using use chicken or any other proteins, add the ground spices at this stage. Stir to combine.
Step 3: Add the Noodles
Once the sauce comes to a boil, add the noodles. Gently wiggle noodles loose with tongs or chopsticks.
I used fresh udon noodles here, and I can add it straight to the pan to cook. Option to loosen the noodles beforehand by running them under water and gently working through with hands.
If using frozen udon noodles, be sure to cook it first, according to packet instructions.
If using any other types of noodles, be sure to prep according to package instructions before adding.
Step 4: Add the Vegetables
Add in vegetables of choice next, then stir fry to combine with the noodles.
Once vegetables cook, turn off the heat.
Step 5: Serve and Garnish Chicken Satay Udon
Plate the udon noodles and garnish with chopped cilantro and sliced red chillies. Serve immediately.
More Recipes Like This
Chicken Satay Udon Noodles
1
servings5
minutes15
minutesIngredients
1 tbsp vegetable oil
2 cloves garlic, minced
1/2 onion, sliced
1 boneless chicken breast, thinly sliced
1/2 tsp curry powder
1/2 tsp chilli powder
1/2 ground cumin
1/2 tsp ground coriander
1/4 tsp salt and pepper, or to taste
1/4 cup peanut butter
1 tbsp Sambal
1/4 cup coconut milk
1/2 cup chicken stock or water
1 tsp dark sweet soy sauce or kicap manis
1 serving Udon noodles
1/2 cup cabbage, sliced
1/4 cup beansprouts
1 red chilli, sliced (optional)
garnish with fresh cilantro, sliced red chillies, lime wedges, kicap manis
Directions
- Add oil to a pan and heat over medium heat. Once hot, add onions and garlic, and stir fry until fragrant.
- Once fragrant, add sliced chicken and the curry powder, chilli powder, ground cumin and ground coriander. Add a pinch of salt and pepper. Stir fry to combine, and allow the chicken to cook.
- Once chicken cooks, add peanut butter, sambal, coconut milk and stock or water, and the kicap manis. Stir fry to combine into a sauce and let it come to a boil.
- Once it boils, add noodles in. Gently wiggle udon noodles loose with a pair of tongs.
- Add cabbages and beansprouts next, and toss to combine. Add sliced red chillies here too, if using.
- Once the noodles and vegetables are well-coated and heated through, turn off the heat.
- Plate noodles and garnish with cilantro, sliced red chillies and lime wedges. Serve alongside additional kicap manis.
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