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Creamy Satay Chicken with Mie Noodles

Author: Juli

Ingredients

  • 400 g Mie Noodles I used an egg-free brand
  • 500 g chicken breast cut in pieces (can sub for more veggie for vegan alternative)
  • 250 g snap peas
  • 1 onion diced
  • 2 cloves of garlic chopped
  • 1 T ginger paste or chopped ginger
  • 2 T coconut oil
  • 1 cup creamy coconut milk
  • 1/2 cup soy sauce
  • 1/4 cup peanut butter
  • 1 lime cut in halves
  • peanuts to garnish

Instructions

  • In a large cooking pot cook the mie noodles as described on the package
  • In a pan roast the onions and garlic in coconut oil until lightly sautéed
  • Add the chicken and stir fry on medium heat until lightly brown
  • Add the peanut butter, ginger paste, coconut cream and soy sauce and stir until everything is well incorporated
  • Now add the snap peas and let simmer on low heat for 5 minutes
  • Give the mie noodles to the pan and stir until they are all covered in sauce
  • Arrange on a plate or in a bowl and garnish with peanuts
  • At last squeeze some lime juice over the dish directly before serving

Notes

You can store the leftovers in the fridge for up to two days
Don't forget to drizzle some lime juice over the noodles - it's a game changer!
If you're not into chicken or even want to make this a vegan dish I would recommend to sub the chicken for bell pepper, zucchini or broccoli or a combination of two or even all three and use egg-free Mie Noodles