Chicken Satay Noodles

with Sugar Snap Peas
For the lovers of peanut butter!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
20 min
Chicken Satay Noodles with Sugar Snap Peas
For the lovers of peanut butter!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Family Friendly
Ingredients
Coconut milk
0 ML

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Marinate chicken

1 Marinate chicken

Place the chicken breasts to a bowl. Add corn flour and soy sauce. Mix well and set aside.
Rinse and chop veggies

2 Rinse and chop veggies

Chop spring onion. Rinse sugar snap peas.
Fry veggies

3 Fry veggies

Heat oil in a large pan over medium high heat. Fry spring onions for 2–3 minutes. Add sweet chilli sauce and mix well.
Add sauce ingredients

4 Add sauce ingredients

Add peanut butter and coconut milk. Bring to a boil.
Add chicken

5 Add chicken

Once the sauce is boiling, add the marinated chicken. Simmer for 10 minutes. Add sugar snap peas and simmer for 3–5 minutes.
Cook noodles

6 Cook noodles

Meanwhile, bring a large pot of water to a boil and boil the noodles for 2–3 minutes. Drain. Combine with the chicken sauce and mix well. Divide to bowls and add a squeeze of lime juice on top.
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