HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSaucy Satay Chicken Noodles
Saucy Satay Chicken Noodles

Saucy Satay Chicken Noodles

with Red Pepper and Baby Corn

15min Express
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Looking for a tasty midweek dinner option? Try cooking up our Chicken Noodles with Peppers and Corn in just 20 minutes for a balanced and tasty dinnertime.

Allergens:Cereals containing GlutenSoyaEggPeanuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tsp


210 grams

Diced Chicken Thigh

2 unit(s)

Egg Noodle Nest

(ContainsCereals containing Gluten, Egg)

1 unit(s)

Red Pepper

1 pack(s)

Baby Corn

1 unit(s)

Spring Onion

1 sachet

Ginger Puree

1 sachet

Peanut Butter


½ sachet

Sweet Chilli Sauce

½ tin(s)

Light Coconut Milk

1 unit(s)


1 bunch(es)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2393 kJ
Energy (kcal)572 kcal
Fat18.0 g
of which saturates8.0 g
Carbohydrate63 g
of which sugars12.0 g
Protein41 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Pop the soy sauce and cornflour in a mixing bowl. Stir to dissolve. b) Add the diced chicken and mix well to coat in the marinade. c) i IMPORTANT: Remember to wash your hands and equipment a er handling rawmeat!


a) Pour the boiling water from the kettle into a large saucepan. Add a pinch of salt. Bring back to the boil. b) Add the noodles and cook for 4 mins. Once cooked, drain in a sieve and return to the pan (off the heat). c) Refill the pan with cold water and set aside. TIP: This will stop them cooking any more.


a) Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. b) Halve the baby corn. c) Trim the spring onion then slice thinly.


a) Heat a splash of oil in another large saucepan (or wok) on high heat. b) Add the pepper, baby corn, spring onion and easy ginger. Stir-fry for 1 minute. c) Add the chicken. Fry, stirring occasionally, until lightly browned all over 3-4 mins.


a) Stir in the peanut butter, sweet chilli sauce and coconut milk. b) Bring to the boil then reduce to a simmer. c) Cook until the chicken is cooked through and the sauce has thickened slightly. 4-5 mins. TIP: The chicken is cooked when it is no longer pink in the middle!


a) Quarter the lime. Roughly chop the coriander (stalks and all!). b) Once the chicken is cooked, drain the noodles again and add to the sauce. Stir together until piping hot. Add a good squeeze of lime juice and some salt and pepper as needed. Serve in bowls with a sprinkle of coriander on top. ENJOY!