2 chicken breasts, cut into bite-sized piecesSATAY CHICKEN UDON NOODLES
Even I was surprised at just how quick this dish was to cook; no sooner had I started the dish, than it was on my plate and being scoffed. Washing up consisted of just my wok and the wooden spoon I used. Chewy noodles, juicy chicken, crunchy onions and peppers smothered in a rich spicy satay sauce. Lovely!
2 chicken breasts, cut into bite-sized pieces
1 white onion, cut into strips
1 green (bell) pepper, cut into strips
4 tbsp satay dipping sauce (or use 2–3 tbsp satay paste, to taste)
300g (10oz) straight-to-wok udon noodles
From the store cupboard
2 tbsp oil (vegetable, groundnut or coconut)
1 tsp salt
pinch of white pepper
Tip
Add a sprinkle of crushed salted peanuts just before serving to add a lovely crunch.
Heat a large non-stick wok over a medium-high heat and add the oil. Add the chicken and allow to brown on one side, then stir in the onion and green pepper for 1–2 minutes to soften.
Season with the salt and pepper, then stir in the satay dipping sauce, along with 250ml (1 cup) water. Once all of the ingredients are well combined in the sauce, add the noodles and cook for 2 minutes, stirring frequently to separate the noodles. Serve immediately.
