Chicken Satay Noodle Soup

More toppings than soup - my kind of bowl!

Yum yum yum. Hello Monday night dinner!

One of my absolute favourite things to get from a Chinese takeaway is chicken satay. There is something about spicy, thick, silky nutty sauce smothered over some chicken that just gets me every time. Here, the noodles really shine, they cook in with the rest and help the sauce thicken up and become silky smooth. The creamed coconut helps with the sauce texture as well, without making it taste overwhelmingly of coconut.

This is one of these great midweek dinners which I love. Flavourful, quick, and all made in one pot = minimal washing up! I have to admit, I am not the biggest of noodle fans, but you could easily cook some rice in a separate pot and put that in a bowl first and pour some noodle-less soup on top. That would also be excellent. Good plan, rice fans,

You should make this for dinner next week, your family will love you for it!



serves 2

Ingredients

• 1 onion, diced
• 2 garlic cloves, finely chopped
• 1 thumb grated ginger
• A splash of sesame oil
• 2 large chicken breasts
• ½ tsp chilli powder
• 1 large tbsp peanut butter
• ½ carton creamed coconut
• 500ml chicken stock
• 1 tbsp soy sauce
• A small tin of sweetcorn
• Half a packet of green beans, sliced
• 4 scallions, sliced finely
• A nest of dried noodles
• Peanuts, to finish

Method

Fry the onion, garlic and ginger in sesame oil until softened. Add in the chicken and sprinkle in the chilli powder and fry until the chicken is cooked.

Stir in the peanut butter and coconut cream, add stock, soy sauce and simmer for 10 minutes.

Then throw in the veggies (reserving a small amount of the scallions for finishing) and cook for 2 minutes, increasing the heat slightly.

Add the noodles to the pot and cook for 4-5 minutes until the noodles are cooked. They will sop up a lot of the sauce and it will thicken beautifully.

Plop the noodles in there..

And stir

Spoon into a bowl generously, and top with the reserved scallions and some peanuts.