Peanut butter and coconut milk make a quick DIY satay sauce. Pack out this filling noodle dish with plenty of fresh veg and strips of chicken or turkey. Each serving provides 747 kcal, 46g protein ...

In a saucepan over medium heat, combine the rest of the coconut milk, peanut butter, apple cider vinegar, sweet soy sauce, brown sugar, red curry paste and salt. Whisk until smooth then simmer for ...

Add the chicken and stir-fry for 3–4 minutes ... Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook for 3 minutes, then drain. Add the noodles to the wok and stir ...

This recipe is for all the Satay lovers! It is made with ingredients which you will find in your pantry and it’s so simple to make at home. The rich and creamy coconut is a taste profile everyone is ...

The original dish featured instant noodles (without the flavour pack) simmered in satay broth that had been ... use vegetable stock instead of chicken stock, and substitute bean curd puffs ...

Stir in the peanuts, and season with soy sauce. Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread onto skewers. Coat the chicken with spice ...

John Torode is back in the kitchen helping you save the pennies and eat healthier while you’re at it. He’ll be making his perfect takeaway replacement - Chinese Satay Chicken Noodles.