Malaysian-style chicken satay noodles
About £14.30 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken breasts400g
- Egg noodles250 nests
- Peanut butter80g
- Soy sauce30ml
- Limes1
- Coconut milk200ml
- Peppers1
- Bean sprouts150g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Whisk the peanut butter (80g), soy, lime juice (1) and coconut milk (200ml) into a sauce (30ml).
Kitchen note Shake the coconut milk tin before opening it. Once it's in, keep it at a gentle simmer so it doesn't split.
- Stir-fry the sliced chicken (400g) (6 min), then the pepper (1) (2 min).
Kitchen note Have everything chopped and ready before the wok goes on. Stir-frying is quick, and there's no time to chop once it starts.
- Add the cooked noodles (250 nests), beansprouts and sauce and toss until hot.
Kitchen note Noodles go from perfect to mush fast. Cook them a minute less than the packet says, rinse under the cold tap, and they'll finish in the pan.
- Top with chopped peanuts if you have them.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.