There's this shop few streets away that sells grilled chicken satay and around the corner , a hole in the wall , where you can buy fish balls dipped in satay sauce . Seeing people scarfing these tasty treats , the wonderful aroma that you can't help but to inhale as you pass by , no wonder I've been craving for something spicy and peanuty these past few days .
I love noodles as much as rice , okay , more rice than noodles , and you can eat only so much gon chow ngau ho , so I'm always on the lookout for any stir fried noodle recipe . Actually , I've seen this recipe last year while I was browsing some food magazines at the library and only until now that I got to try it .
As with most stir fried noodles , making this is fuss-free . Just pan-fry everything , add in the cooked noodles and you're done ! The satay sauce though seems a bit thick so I added water before adding in the veggies . If you want it saucier , add more water , say , another a cup of hot water and no need to add any seasoning since the sauce is flavorful enough . Want a meatless version ? Try tofu , pan-fried it first , instead of chicken , or use veggies like cauliflower for a healthier alternative .
Recipe adapted from Good Housekeeping Magazine , British edition , October 2013 ( My modification in green )
500 grams chicken thigh fillet , cut into bite-sized pieces 230 grams chicken thigh , with skin on
1 1/2 teaspoons ground coriander
3 tablespoons medium curry paste 2 tablespoons massaman curry paste
3 tablespoons crunchy peanut butter
2 tablespoons light brown soft sugar 1 tablespoon raw sugar
165 ml full-fat coconut milk
150 grams sugar snap peas 100 grams green beans
200 grams baby sweetcorn , chopped 1 red bell pepper
juice of one lemon juice of 2 limes
100 ml hot water
300 grams fresh straight to wok egg noodles 175 grams fresh egg noodles , boil for 1 minute
large handfuls of fresh coriander , roughly chopped
* Heat oil in a large pan and fry the chicken , over medium heat , until golden and cooked through , about 8 minutes ( 5 minutes ) . Add ground coriander and curry paste and fry for 1 minute .
* Stir in the peanut butter , sugar , coconut milk and water until combined , then add vegetables and simmer for 3-4 minutes until veggies are just tender .
* Stir in the lemon juice , then add in the noodles and most of the coriander . Heat until piping hot . Take pan off heat , divide into bowls , sprinkle over the remaining cilantro and serve immediately .