Summer is here and the days are getting longer. You want something fresh but very satisfying for dinner. This Satay Chicken Noodle Bowl is exactly what you need right now.
It delivers a punch of flavor without keeping you in the kitchen all night. You can enjoy a restaurant-quality meal on your own patio. It is light, vibrant, and perfectly balanced for your family.
Why This Recipe Is a Winner
This recipe is a massive time-saver for your busy schedule. It helps you get a healthy reset back on track easily. You get over 35 grams of protein in every single bowl.
The creamy peanut sauce is the real star of the show. It is savory, slightly sweet, and has just enough warmth. Your kids will love the familiar taste of peanut butter.
It is also very budget-friendly because it uses simple staples. You likely have many of these ingredients in your pantry already. It is a smart way to eat well without overspending.
Simple Method
Making this dish is a breeze for any beginner cook. You will start by whisking a simple sauce together. Then you sear the chicken until it is golden and tender.
The vegetables cook quickly in the same pan for easy cleanup. Finally, you toss everything with soft brown rice noodles. It all comes together in just 15 minutes of cooking time.
Ingredients You’ll Need
These ingredients are fresh and easy to find at your local store. Using seasonal produce like bok choy makes it even better.
- 600g chicken breast, sliced into thin strips
- 200g brown rice noodles
- 1/2 cup natural creamy peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon red curry paste
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 cups bok choy, chopped
- 1 large red bell pepper, julienned
- 1/4 cup crushed roasted peanuts
- 2 green onions, thinly sliced
Step-by-Step
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, red curry paste, lime juice, and grated ginger until the sauce is smooth.
- Prepare the brown rice noodles according to package instructions, drain, and set aside.
- Heat the sesame oil in a large wok or skillet over medium-high heat.
- Add the chicken strips to the wok and sear until cooked through and golden brown, approximately 6 to 8 minutes.
- Add the julienned bell pepper and chopped bok choy to the skillet, stir-frying for 3 to 4 minutes until vegetables are tender-crisp.
- Reduce the heat to low and pour the prepared satay sauce into the wok, stirring constantly to coat the chicken and vegetables.
- Add the cooked noodles to the wok and toss thoroughly until the sauce is evenly distributed and all ingredients are heated through.
- Portion the mixture into four bowls and garnish with crushed peanuts and sliced green onions before serving.
Best Ways to Enjoy It
Serve this Satay Chicken Noodle Bowl in deep, warm bowls. You can add an extra squeeze of lime for brightness. It pairs beautifully with a chilled cucumber salad on the side.
Set the table outside and enjoy the summer breeze. This is also a fantastic option for your weekday lunches. Just pack it into containers for an easy meal prep win.
Storage & Reheating
You can store leftovers in the fridge for up to four days. Keep them in an airtight container to stay fresh. This dish holds up perfectly for busy work days.
To reheat, use a microwave for about two minutes. Add a tiny splash of water before heating. This helps the peanut sauce become creamy and smooth again.
Tips for Best Results
- Don’t skip the fresh ginger for the best flavor.
- Rinse your rice noodles in cold water after draining.
- Use a high-heat oil like sesame for the best sear.
- Whisk the sauce well until it is completely smooth.
- Add a handful of fresh summer snap peas for crunch.
- Double the batch if you are feeding a larger crowd.
- Keep the crushed peanuts separate until you are ready to eat.
- Swap chicken for shrimp for a quick flavor twist.
Ways to Switch It Up
- Swap soy sauce for tamari to make it gluten-free.
- Use almond butter if you prefer a different nut flavor.
- In summer, swap bok choy for sliced zucchini ribbons.
- Add a pinch of red pepper flakes for extra heat.
- Use maple syrup instead of honey for a vegan sweetener.
Common Questions
Can I make this ahead of time?
Yes, this is a perfect meal prep recipe. The flavors actually get better after sitting for a day. Just store the garnish separately to keep it crunchy.
Is the red curry paste very spicy?
It provides a mild warmth rather than intense heat. Most kids find this level of spice very manageable. You can use less if you are very sensitive.
How do I know when the chicken is done?
The chicken should be golden brown on the outside. It should no longer be pink in the center. Thin strips usually cook in about 6 to 8 minutes.
I hope this fresh and savory bowl brightens your summer evenings. It is such a simple way to feed your family something healthy. Give it a try and enjoy every bite.
— Lidia
Satay Chicken Noodle Bowl
Ingredients
- 600 g chicken breast, sliced into thin strips
- 200 g brown rice noodles
- 1/2 cup natural creamy peanut butter
- 2 tablespoons low -sodium soy sauce
- 1 tablespoon hone y
- 1 tablespoon red curry paste
- 1 tablespoon fresh lime juice
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 cups bok choy, chopped
- 1 large red bell pepper, julienned
- 1/4 cup crushed roasted peanuts
- 2 green onions , thinly sliced
Instructions
- In a medium bowl, whisk together the peanut butter, soy sauce, honey, red curry paste, lime juice, and grated ginger until the sauce is smooth.
- Prepare the brown rice noodles according to package instructions, drain, and set aside.
- Heat the sesame oil in a large wok or skillet over medium-high heat.
- Add the chicken strips to the wok and sear until cooked through and golden brown, approximately 6 to 8 minutes.
- Add the julienned bell pepper and chopped bok choy to the skillet, stir-frying for 3 to 4 minutes until vegetables are tender-crisp.
- Reduce the heat to low and pour the prepared satay sauce into the wok, stirring constantly to coat the chicken and vegetables.
- Add the cooked noodles to the wok and toss thoroughly until the sauce is evenly distributed and all ingredients are heated through.
- Portion the mixture into four bowls and garnish with crushed peanuts and sliced green onions before serving.
