Chicken Thigh Satay Noodle Stir Fry

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A tasty chicken noodle stir fry cooked in a satay sauce, topped with fresh veggies and peanuts. Made with everyday, packet noodles, this recipe is bound to be a hit with the whole family.

Two bowls of noodle stir-fry topped with sliced vegetables, peanuts, and lime slices on a blue cloth, with red chopsticks beside them.

My Chicken Satay Noodle Stir Fry is so tasty to eat and so easy to prepare. Made with your favourite brand of packet instant noodles, chicken breast and an easy homemade satay sauce. Simply add your favourite veggies to the mix and you have a winner winner chicken dinner.

If you love the creamy and salty flavours of a satay sauce, you must check out my Chicken Buddha Bowl with Satay Sauce or my BBQ Chicken Roti with Satay Sauce. Or if you want to take things up a notch, why not try our Spicy Ramen and Egg?

Ingredients notes:

Noodles: Any brand of instant packet noodles can be used in this recipe, feel free to use whatever you have in the pantry!
Chicken: I used chicken thighs to create this meal. But as always feel free to use breasts if you prefer.
Vegetables: Feel free to customise your veggies in this meal. You could also use capsicum, green beans, edamame and cucumber if you like.

How to make Chicken Satay Noodle Stir Fry:

To begin, heat the sesame oil in a large frying pan on a high heat. Add the chicken and brown on all sides until cooked through. Cook the noodles for 2.5 minutes in a large pot of boiling water.

Drain the noodles and add to the pan with the chicken. Stir fry for a few minutes. In a glass jug, whisk together the soy sauce, boiling water, peanut butter and both Indomie flavour sachets.

A pot of boiling water on a stove with two blocks of instant ramen noodles cooking inside, perfect for preparing a quick Chicken Satay Noodle Stir Fry.

A black frying pan containing cooked Chicken Satay Noodle Stir Fry, with tender noodles and pieces of browned chicken.

Pour the satay sauce over the noodles and chicken, then stir fry to coat in the sauce.

Cooked noodles, golden pieces of chicken and a satay sauce cooking in a wok.

Once heated through, serve the noodles and chicken in bowls topped with carrot, sugar snaps, bean sprouts, spring onion and fresh chilli. Scatter over roasted peanuts and serve immediately with slices of lime.

Two bowls of Chicken Satay Noodle Stir Fry on a grey bench with a blue napkin underneath.

Big fan of noodles? Me too! Check out my collection of noodle dishes including Thai Style Beef Salad, Slow cooker Honey and Soy Chicken, Vietnamese Chicken Noodle Salad, as well as my super popular Steak Salad with Miso Dressing.

Recipe FAQs:

What type of chicken should I use?

I prefer boneless, skinless chicken thighs for this recipe. But chicken breast would also work.

Is this meal suitable for kids?

Absolutely! The sauce isn't spicy and you can just add your kids' favourite vegetables to the top (leaving out the chilli!).

Storage:

Store any leftover chicken satay and noodles in an airtight container in the fridge for up to three days. Reheat until piping hot.

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Chicken Satay Noodle Stir Fry

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A tasty chicken stir fry made with Indonesian style noodles, cooked in a satay sauce and topped with fresh, crisp vegetables.

Ingredients

2 tsp sesame oil
500g boneless chicken thighs, sliced
2 x 80g packet Indomie noodles, satay flavour
2 Tbsp crunchy peanut butter
3 Tbsp dark soy sauce
90ml boiling water
1 carrot, shredded
100g sugar snap peas, finely sliced
1 spring onion, finely sliced
100g mung bean sprouts
1 fresh red chilli, sliced
1 Tbsp roasted peanuts
Lime wedges to serve

Instructions

Heat sesame oil in a frying pan then add the chicken. Fry chicken until browned on all sides and cooked through.
Cook noodles for 2½ minutes in a large pot of boiling water.
Drain noodles and add to the frying pan with the chicken. Stir fry noodles for a few minutes.
Mix together peanut butter, soy sauce and boiling in a small glass jug. Add the flavour sachets from both packets of Indomie noodles and whisk everything together.
Pour the satay sauce over the noodles and chicken then stir fry to coat in the sauce.
Once heated through, serve the noodles and chicken in bowls topped with carrot, sugar snaps, beansprouts, spring onion and fresh chilli. Scatter over roasted peanuts and serve immediately with slices of lime.

Notes

Feel free to add your favourite fresh vegetables to the dish.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 627Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 191mgSodium: 1606mgCarbohydrates: 34gFiber: 5gSugar: 8gProtein: 52g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya