15-Minute Chicken Satay Noodles

• 300 gchicken breast, thinly sliced
• 200 gmedium egg noodles
• 2garlic cloves, minced
• 3 tbsppeanut butter, smooth
• 100 gtenderstem broccoli, halved
• 30 groasted peanuts, roughly chopped
• 3spring onions, sliced
• 2 tbspsoy sauce
• 1 tbspfish sauce
• 1 tspsesame oil
• 1 tbspvegetable oil
• 1 tbsplime juice
• 1 tspsriracha
• 1lime, cut into wedges
• Fine salt and black pepper

Method

1. 1Bring a large pan of well-salted water to a rolling boil; it should taste balanced before you move on. Drop in the egg noodles and cook per packet, usually 3–4 minutes, until just tender with a bit of bite.
2. 2Before you drain, scoop out 100 ml of the starchy cooking water and set it aside; this is what turns the peanut butter into sauce later. Drain the noodles and leave them in the colander.
3. 3In a bowl, whisk the peanut butter, soy sauce, fish sauce, lime juice, sriracha and sesame oil with 4 tbsp of the reserved noodle water until smooth and pourable; the consistency of double cream. Taste it: it should land salty, sour, sweet-nutty, gently hot. Most of the salt comes from the soy and fish sauce, so adjust with a pinch more salt or another splash of lime juice if it needs lifting.
4. 4Pat the chicken slices dry and season generously with salt and pepper. Heat the vegetable oil in a wok over high heat until it shimmers and just starts to whisper smoke.
5. 5Lay the chicken in the wok in a single layer and leave it for 30 seconds before tossing. Don't crowd the pan; if your wok is small, do it in two batches. You want the edges golden and caught, not pale and weeping. 3–4 minutes total, tossing often, until cooked through.
6. 6Add the minced garlic and the tenderstem broccoli. Stir-fry for no more than 2 minutes; the garlic should turn fragrant and pale gold, not brown.
7. 7Tip in the drained noodles and pour over the satay sauce. Toss everything over the heat for about a minute so every strand goes glossy and bronzed, loosening with another splash of noodle water if it tightens.
8. 8Divide between two warm bowls. Scatter over the sliced spring onions and chopped roasted peanuts, and tuck a lime wedge against the rim for squeezing at the table.

Per serving

kcal

997

protein

75.2g

fibre

9g

carbs

88.9g

fat

39g