This Chicken Satay Noodle Stir Fry is a perfect blend of tender chicken, colourful vegetables, and silky noodles, all coated in a rich, creamy peanut satay sauce. Easy to make and incredibly tasty, this dish combines the best of Satay Chicken and Vegetables for a satisfying meal prep or easy dinner recipe.
I have a Satay Sauce without Coconut Milk recipe that has gone amazingly on my blog and I have had a lot of feedback from you all that it's now a regular addition to your kitchen (it's one of my favourites, too).
This Chicken Satay and noodles is one of my go-to meal prep recipes because it takes about 20 minutes to make and I know it will taste good. It's also perfect in the summer months as stir fry noodles taste excellent hot or cold.
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Why you'll love this recipe
Quick. This Satay Chicken Stir Fry is cooked in less time than it takes to finish your favourite TV show.
Peanut Butter. If you're a fan of peanut butter and a hint of spice (this is optional), then you will adore my Chicken Peanut Noodles for your next weeknight dinner.
Versatile. You can use my base Satay Sauce without Coconut Milk recipe to make a whole host of delicious meals, including this noodle stir fry with vegetables.
Easy. My Stir Fry Peanut Noodles can be made by amateurs (yes, even if you burn toast). It's basic, quick and there's no funny business.
Ingredients
Peanut butter. Peanut butter forms the creamy base of the satay sauce, providing a rich and nutty flavour essential for Chicken Satay Noodles. 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 (not dark or sweet) adds a salty and savoury depth to the satay stir fry, balancing the sweetness of the peanut butter and enhancing the overall flavour. If you're watching your sodium levels, opt for a low-salt variety of soy sauce.
Sweet chilli sauce. Sweet chilli sauce brings a mild heat and sweetness to the Chicken Satay Noodles; it can be omitted or replaced with a dash of honey and a pinch of red pepper flakes.
Ginger and garlic. I think these are an absolute necessary addition to a delicious satay sauce. 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.
Hot water. Hot water helps to thin out the peanut butter, creating a smooth and creamy satay sauce that coats the noodles and chicken perfectly. Use as little or as much as you want to get your desired consistency.
Chicken breast. Chicken breast is my usual go-to for a satay chicken recipe. You can substitute for thigh or other proteins if you wish. See my Satay Tofu for a vegetarian satay meal.
Cornstarch. Cornstarch helps to thicken the satay sauce and tenderises the chicken before frying, helping it keep its texture when reheated for meal prep.
Vegetables. You can't do wrong with vegetables in satay sauce. Choose a variety that you enjoy and is accessible to you. In the pictured recipe, I've used carrot, zucchini and capsicum (but definitely mix-and-match to suit your style!).
Udon noodles. Udon noodles are thick and chewy, perfect for absorbing the rich peanut satay sauce; soba or rice noodles can be used as alternatives.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
- Prepare Ingredients
Rinse and dry vegetables, slice.
Dice chicken as evenly as possible into 1inch pieces. - Tenderise Chicken
Add diced chicken breast and cornstarch to a large bowl and toss to coat lightly. This step helps tenderize the chicken and ensures it will help thicken the sauce during cooking.
- Mix Sauce
Add all sauce ingredients, including peanut butter, soy sauce, sweet chili sauce (if using), crushed garlic, crushed ginger, and hot water, into a jar with an airtight lid. Give it a good shake until all the ingredients are well mixed. Adjust the water to achieve your desired consistency (I usually add slightly more water depending on how much sauce evaporates during cooking).
- Cook Chicken
Heat 1 tablespoon of olive oil in a large pan or wok over medium heat. Add the coated chicken pieces and cook until they start to turn mostly white, about 2-3 minutes. Remove the chicken from the pan and set it aside.
- Cook Vegetables
In the same pan, add the sliced carrot, zucchini, and diced capsicum. Stir-fry the vegetables until they begin to soften, approximately 2 minutes.
Add the chicken to the pan along with the prepared satay sauce. Stir well to coat everything evenly and allow the mixture to come to a boil. - Add noodles
Once boiling, reduce the heat to medium-low and add the udon noodles. Stir until the noodles are well combined with the sauce and chicken. Continue to cook until the chicken reaches an internal temperature of 69C (measured with a meat thermometer – it will continue to rise to 74C once removed from the pan), approximately 5 minutes.
- Serve
Serve with some garnishes if desired such as crushed peanuts, fresh cilantro (coriander) or even chilli flakes.
Top Tip
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.
Substitutions and variations
Protein Substitutions
Chicken Thigh. Chicken thigh can be used instead of chicken breast for a juicier and more flavourful Chicken Satay Noodles; just adjust the cooking time slightly as thighs take longer to cook through.
Tofu. For a vegetarian variation of satay noodles, replace the chicken with firm tofu, cubed and lightly fried before adding to the satay stir fry, creating a delicious and protein-rich Chicken Peanut Satay alternative. This is my Satay Tofu Recipe (which is the first tofu recipe I perfected which has made some people LOVE the protein).
Beef Strips. Swap out the chicken for thinly sliced beef strips to create a different version of the Satay Chicken and Vegetables, offering a hearty and savoury twist to the dish.
Noodles and Spice
Noodles. While udon noodles are traditional, you can use rice noodles, soba noodles, or even spaghetti for a different texture and taste in your Chicken Satay Noodles.
In my Satay Tofu (pictured above), I actually used rice instead of noodles so you can always try this option for some variety!
Spicy-ness. Adjust the level of spiciness by adding more sweet chili sauce or incorporating some sriracha or crushed red pepper flakes to your Chicken Satay Noodles, tailoring the heat to your preference.
Meal prep and leftovers
A Satay Noodle Meal Prep is a great way to ensure you have a delicious, nutritious meal ready to go for busy days. By preparing and cooking the dish in advance, you can save time and reduce stress during the week.
Storing
Store Chicken Satay Noodles in an airtight container (preferably glass) in the refrigerator for up to 4 days. Make sure the noodles and chicken are fully cooled before sealing to maintain freshness and taste.
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.
Add a splash of water or soy sauce to the stir fry satay noodles and reheat in the microwave or over medium heat on the stove.
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
Freeze individual portions in airtight containers for up to 6 months. You want the containers to be as tight as possible so as to not let air in (this will cause freezer burn and ruin the texture). You could also try freezing in reusable silicone bags or vacuum sealing.
Thaw overnight in the refrigerator before reheating, ensuring the noodles and chicken retain their texture and flavour.
For best results, slightly undercook the noodles before freezing to prevent them from becoming mushy upon reheating. BUT – noodles can be rehydrated in a matter of minutes (just look at the package). If you know you're going to be freezing, leave out the noodles and make them the day you want to eat the satay chicken.
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.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Chicken Satay Noodle Stir Fry
Ingredients
Satay Sauce
- 85 g (? cup) peanut butter (See Note 1)
- 60 ml (¼ cup) soy sauce
- 20 ml (1 tbsp) sweet chilli sauce optional (See Note 2)
- 10 ml (½ tbsp) lemon juice
- 1 clove garlic crushed
- 2 g (¼ teaspoon) ginger crushed
- 60 ml (¼ cup) hot water (See Note 3)
Chicken stir fry
- 20 ml (1 tbsp) extra virgin olive oil
- 500 g chicken breast diced
- 40 g (2 tbsp) cornstarch/cornflour
- 1 carrot large, sliced
- 1 zucchini medium, sliced
- 1 capsicum bell pepper, large, diced
- 400 g udon noodles (See Note 4)
Instructions
- Add diced chicken breast and cornstarch to a large bowl and toss to coat lightly. This helps tenderise the chicken and will help thicken the sauce.
- Add all sauce ingredients into a jar with an airtight lid. Give it a good shake until all the ingredients are mixed well together. Add more or less water to suit your consistency preferences (I normally add slightly more water depending on how much ends up in the pan while cooking)
- Heat 1 tablespoon of olive oil in a large pan or wok then add chicken. Allow them to turn mostly white (approx. 2-3 minutes). Remove from the pan.
- Add carrot, zucchini and capsicum to the pan. Allow them to slightly tenderise (approx. 2 minutes) then re-add chicken and add the satay sauce. Allow it to come to the boil.
- Once boiling, reduce heat to medium-low and add noodles. Stir until combined with the sauce and chicken and cook until the chicken reaches 69C (measured with a meat thermometer – it will continue to rise to 74C once removed from pan)). (approx. 5 minutes).
- Serve with your choice of garnishes (such as crushed peanuts and cilantro/coriander, and chilli flakes). See post for satay chicken meal prep and leftovers information.
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