Peanut perfection in every bowl!
If you love Chicken Satay, you will love this recipe! Satay Chicken Noodle Bowls bring all the peanutty goodness to the party without those pesky skewers! These noodles are seriously addictive —creamy, a little spicy, and exploding with flavor from gochujang, garlic, and coconut milk. The best part? The sauce sticks to every single noodle, and you can have the whole bowl ready in under 30 minutes!
Peanut butter is the secret weapon here; once you whisk it together with chili oil and coconut milk, it turns into the most silky, yummy sauce, that’s so good you’ll want to eat it with a spoon! If you’re a peanut sauce fan, consider yourself warned: it’s seriously addictive!
Satay Chicken Noodle Bowls
Cuisine: ThaiDifficulty: Easy4
servings15
minutes15
minutesIngredients
- 1 lb. chicken breast – diced
⅓ cup soy sauce
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons sesame oil
10 oz. noodle of choice (such as linguine, soba or rice noodles)
- Sauce
5 tablespoons peanut butter
2 tablespoons gochujang (substitute Thai red chili sauce or Sriracha)
1 tablespoon minced garlic
1-2 tablespoons chili crisp oil
1½ tablespoons sesame seeds
2 tablespoons soy sauce
juice of 1 lime (approx. 2 tablespoons)
3 green onions- sliced
1 (13.5 oz) can full-fat coconut milk
- Optional Garnishes
Fresh cilantro
Chopped green onions
Drizzle of Chili oil
Directions
- Marinate diced chicken with soy sauce, olive oil, sesame oil and honey for at least 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook noodles until al dente according to package instructions. Reserve ½ cup of pasta water and drain.
- Heat a large skillet over medium heat with a drizzle of sesame oil. Add the chicken, discarding the marinade, and cook 4 minutes per side until browned and cooked through. Transfer to a bowl tented with foil.
- Reduce the heat to medium-low. Add in peanut butter, gochujang, garlic, chili crisp oil, sesame seeds, soy sauce, and lime juice. Cook for 1–2 minutes until the peanut butter melts and forms a thick paste. Pour in the coconut milk and whisk until smooth. Bring to a gentle simmer and cook for 2 minutes. Add cooked noodles and toss until evenly coated in the sauce. Add reserved pasta water if needed to loosen the sauce. Top with cooked chicken and garnish with cilantro, green onions, and extra chili oil if desired.
