This chicken satay noodles recipe makes it easy to prep a flavour-packed stir fry in under 30 minutes. With a creamy peanut satay sauce (no coconut milk needed) and simple ingredients, it's a great option for busy weeknights and I've made it extra meal prep friendly with the use of dried noodles.
TL;DR
- Prep time: 10 minutes Cook time: 15 minutes
- Meal prep: use dried noodles as fresh go mushy after 2-3 days
- Fridge storage: 4 days
- Freezer storage: freeze without noodles for 3-6 months
- Reheating: don't touch noodles, reheat, then stir
- Customise: extra heat with chilli, fresh noodles for quick dinners
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Why you'll love this recipe
Peanut butter. If you love my satay sauce without coconut milk and my slow cooker satay chicken with rice, you'll want to make this recipe asap.
Quick weeknight dinner. Ready in under 30 minutes like my Vietnamese lemongrass chicken rice bowl and chicken chorizo paella, this stir fry is a good addition to your menu.
Versatile. Adjust the satay sauce to your preferences, or use my teriyaki sauce recipe to make a teriyaki chicken noodle stir fry.
Ingredients
Dry noodles. Using dry noodles helps them stay firmer through multiple days of meal prep - hydrated or fresh noodles can turn mushy after 2-3 days.
Peanut butter. I recommend using a smooth peanut butter and one that has only 2 ingredients listed (peanuts and salt). This will ensure the best quality for your chicken satay meal prep.
Soy sauce. All-purpose soy sauce is recommended (not sweet or dark). If you're watching your sodium levels, opt for a low-salt variety of soy sauce.
Ginger and garlic. I highly recommend the fresh version and then crushing it yourself (this will provide the most flavour), but you can use jar varieties for an affordable and accessible option.
Chicken breast. Chicken breast is my usual go-to, but you can opt for chicken thighs for something different.
Vegetables. Vegetables help make this a balanced meal prep recipe, I used onions, carrot, zucchini and capsicum - but you can mix-and-match with vegetables that are in season
Substitutions and variations
Protein. Swap for a satay tofu or you could even go for beef for something different.
Noodles. If you're not making this for meal prep, fresh noodles will be fine to add.
Spicy. If you're a fan of heat, swap the sweet chilli sauce out for some chilli flakes, hot sauce or fresh chilli.
How to make satay noodles
Step 1: In a large bowl, toss the diced chicken with cornstarch so it lightly coats each piece. This step improves texture and helps thicken the sauce later.
Step 2: In a jar with a tight lid, combine peanut butter, soy sauce, sweet chilli sauce (if using), crushed garlic, crushed ginger, and hot water. Shake until smooth.
Adjust water to get a pourable consistency (remember the drizzle will thicken a little when heated).
Step 3: Heat oil in a large wok or pan over medium-high heat. Add onion and sauté for 2 minutes then add chicken for 2-3 minutes until it's mostly white (doesn't need to be fully cooked through).
Step 4: While the chicken is cooking, make the dried noodles according to packet instructions (normally hydrate in boiled water). Once cooked, rinse with cold water and set aside.
Step 5: Add your carrot, zucchini, and capsicum (or other veggies) to the chicken and stir-fry 2 minutes until just beginning to soften.
Step 6: Add satay sauce to the pan, stir to coat all pieces, bring to a boil, then reduce heat to medium-low.
Step 7: Add the noodles and combine everything. The dish will be done once chicken reaches an internal temperature of 69°C/160°F (then carryover will bring it to 74°C/165°F).
Step 8: Dish out, then top with crushed peanuts, fresh coriander (cilantro), or chilli flakes if desired.
My Top Tips
Be prepared. When making stir-fry recipes, everything moves fast once the cooking process has begun. Pre chop your veggies and protein, pre-mix your sauce. That way you can just "bang-bang-bang" once that pan is hot.
Don't over-soak your noodles. When using dried noodles, under-cook slightly and immediately rinse in cold water so they retain bite once mixed with sauce. Over-soaked noodles turn mushy after 1-2 days in the fridge.
Adjust sauce thickness. If you find your sauce a little thick, add hot water little by little when mixing (it's easier to thin than fix an overly watery sauce later).
Satay Chicken Meal Prep
This satay chicken noodle stir fry has protein from the chicken breast, carbs from the noodles and lots of veggies to make a balanced meal prep for your week.
Storing satay noodles
Cool at room temp for no more than 2 hours then add lid and store. Avoid storing while hot as this will continue to cook the noodles, making them mushy.
Store in an airtight container (preferably glass as this will prevent staining) in the refrigerator for up to 4 days.
You might notice the satay sauce solidifies when cooling. This is normal, especially if the peanut butter is high quality. I've given reheating tips below.
Reheating
DON'T try to stir the noodles before reheating. They will break.
Before reheating, add a splash of water or soy sauce.
Microwave. Reheat on 1 minute intervals. After the first minute, the noodles should have heated enough that they can easily be moved with a fork. Mix gently (but don't push it). Repeat until reheated through (takes 2-3 minutes)
Stovetop. Reheat over medium heat with some water at the bottom of the pan (the steam will rise to the noodles and help them separate).
Once the noodles can easily be separated (may take about 5 minutes), gently pull them apart and stir the dish (but don't push it). In another 5 minutes, the satay chicken should be heated through.
Freezing
If you want a freezer friendly version, don't cook the noodles.
You can freeze the chicken with the vegetables and satay sauce, but freezing the noodles will make them quite soggy so I recommend these be cooked fresh.
Freeze in airtight containers or ziplock bags (removing any excess space to avoid freezer burn).
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, Chicken Satay Noodles can be served cold, making it a versatile dish perfect for picnics or quick lunches; just ensure the chicken is fully cooked and chilled before serving.
Chicken Satay Noodles can be mildly spicy due to the addition of sweet chili sauce and optional spices, but the heat level can be adjusted to suit your preference by adding more or less chili sauce or spices.
Chicken Satay is typically made of marinated chicken pieces cooked with a rich and creamy peanut sauce, often served with vegetables and noodles for a complete and flavourful meal like Chicken Satay Noodles.
Satay Chicken pairs well with a variety of sides, such as steamed rice, fresh salad, or additional stir-fried vegetables, complementing the flavours and textures of the Chicken Satay Noodles.
Other chicken breast recipes
Or, you can have a browse through my chicken breast meal preps for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Chicken Satay Noodle Stir Fry
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Equipment
- wok, recommended
Ingredients
Satay Sauce
- 85 g (⅓ cup) peanut butter, see note 1
- 60 g (¼ cup) soy sauce, all purpose
- 15 g (1 tablespoon) sweet chilli sauce, optional, see note 2
- 10 g (2 teaspoon) lemon juice, see note 3
- 1 clove garlic, see note 3
- 3 g (¼ teaspoon) ginger, see note 3
- 60 ml (¼ cup) hot water, see note 4
Chicken stir fry
- 15 g (1 tablespoon) neutral high-heat oil , e.g. sesame, avocado, vegetable
- 500 g (1 lb) chicken breast, diced
- 10 g (2 tablespoon) corn starch, cornflour
- 150 g brown onion, approx.1
- 100 g (3 oz) carrot, approx.1
- 150 g (3 ½ oz) zucchini, approx.1
- 100 g (3 ½ oz) bell pepper , capsicum, approx.1
- 250 g (14 oz) dried noodles, see note 5
Instructions
Prepare
- Dice: 150 g brown onion, 100 g (3 oz) carrot, 150 g (3 ½ oz) zucchini, 100 g (3 ½ oz) bell pepper .
- Dice 500 g (1 lb) chicken breast and toss with 10 g (2 tablespoon) corn starch in a bowl.
- Mince or grate 1 clove garlic and 3 g (¼ teaspoon) ginger, add into a jar with a tight lid with 85 g (⅓ cup) peanut butter, 60 g (¼ cup) soy sauce, 15 g (1 tablespoon) sweet chilli sauce, 10 g (2 teaspoon) lemon juice, 60 ml (¼ cup) hot water. Shake to combine. Adjust water if needed.
Cook
- Heat 15 g (1 tablespoon) neutral high-heat oil in a large wok or pan over medium-high heat.
- Add onion and sauté for 2 minutes then add chicken for 2-3 minutes until it's mostly white (doesn't need to be fully cooked through).
- While the chicken is cooking, rehydrate the 250 g (14 oz) dried noodles according to packet instructions minus 1-2 minutes. Once cooked, rinse with cold water and set aside.
- Add your carrot, zucchini, and capsicum (or other veggies) to the chicken and stir-fry 2 minutes until just beginning to soften.
- Add satay sauce to the pan, stir to coat all pieces, bring to a boil, then reduce heat to medium-low.
- Add the noodles and combine everything. The dish will be done once chicken reaches an internal temperature of 69°C (160°F) (then carryover will bring it to 74°C/165°F).
- Dish out, then top with crushed peanuts, fresh coriander (cilantro), or chilli flakes if desired.
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