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Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce
Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce

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The initial step in creating healthy decisions from a dinner menu is choosing your location wisely. If you have several possibilities, when seeking to flake out, it’s important that you give each choice a fast examination. Though fast food institutions are starting to integrate healthy foods and foods into their menus, you may find it easier to eat healthy at a traditional family restaurant.

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We hope you got benefit from reading it, now let’s go back to thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce recipe. To make thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce you only need 34 ingredients and 13 steps. Here is how you do it.

The ingredients needed to prepare Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:
  1. Take chicken noodles For the satay -
  2. Get chicken breast Boneless
  3. Get noodles Thai or chinese
  4. Provide Peanuts & nbsp ;
  5. You need coconut milk Thick
  6. You need Coriander powder
  7. Get Fish sauce
  8. Take Soy sauce
  9. You need green bell peppers Red and each
  10. Provide chilly Red flakes
  11. Get garlic Minced
  12. Provide ginger galangal Shredded or
  13. Get cabbage Shredded
  14. Take carrots Shredded
  15. You need basil Fresh leaves
  16. Take Spring onions
  17. You need Bean sprouts
  18. Take Refined oil
  19. Use Lime juice
  20. Provide Pepper
  21. Use Salt
  22. Prepare sauce For the -
  23. Get Mushrooms cut into bite sized chunks & nbsp ;
  24. Prepare Sweet corn
  25. You need Cashews
  26. Get Tomato sauce
  27. Prepare Soy sauce
  28. You need Corn flour
  29. You need Coriander powder
  30. Use Paprika cayenne pepper or
  31. You need garlic Minced
  32. You need ginger galangal Shredded or & nbsp ;
  33. Prepare basil Dried & nbsp ;
  34. Prepare Oil
Instructions to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:
  1. Gently toast the peanuts on a low flame until they emit a nutty aroma. Keep 1 tablespoon aside for powdering later. Blend the other tablespoon full in the blender with the coconut milk.
  2. Prepare a marinade of the peanuts and coconut milk along with 1 teaspoon each of garlic, ginger, coriander powder, fish sauce and soy sauce. Add 1/2 teaspoon salt and allow to rest in the fridge for a couple of hours.
  3. Cook the noodles al dante with a pinch of salt and set aside
  4. Grill the chicken satay in the oven at 220 deg celsius for 15 minutes. Cut up the grilled satay into tiny pieces to toss into the noodles later.
  5. In a non stick pan, add a tablespoon of refined or sunflower oil and saute the remaining ginger and garlic until they turn golden brown. Add the bell peppers, shredded cabbage, shredded carrots and saute for a minute on high heat before adding the noodles and diced chicken. Add the bean sprouts, 1 teaspoon of fish sauce, soy sauce, chilly flakes and pepper. Mix well and turn off the heat.
  6. Powder the kept aside peanuts in a blender into a dry powder.
  7. Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -
  8. In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside.
  9. Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan
  10. Add the mushrooms and salt and allow to cook for a couple of minutes.
  11. Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders.
  12. Add the prepared sauce and adjust the required consistency adding water as required.
  13. Sprinkle the dried basil and switch off heat.

Served the chicken over rice noodles with the sauce, broccoli, and some cilantro. Sweet potato noodles in a spicy thai peanut sauce. Instead of peanut butter, you may use another nut butter such as almond or cashew. Stir in the carrot shavings and spinach and Serve in bowls, garnished with the cashews and coriander. Poaching the chicken in the sauce gives it a nice soft texture, but ensures that it is cooked through - adding a.

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