Chicken Satay Noodle Bowl

Turning one of our favourite ways to serve up chicken, into a noodle bowl for a second meal later in the week was a total no-brainer.

Chicken Satay

This Indonesian/ Thai dish of grilled meat skewers served with a spicy peanut sauce has been one of my most favourite meals ever since I first had it in Australia back in the mid-80’s.  The marinade and serving sauce are that most unctuous combination of sweet, spicy, sour and salty.  Peanut butter, hot chilis of some sort, creamy coconut milk, etc are combined.  This can be first made to marinate the chicken thigh pieces for several hours or up to overnight.

Extra sauce is made for dipping after the meat has been skewered and grilled or broiled.  I’m linking the original recipe for my Chicken Satay.  There is also an updated (refined recipe somewhat) in my book!  Serve chicken satay sticks on their own with the dipping sauce as a great appetizer, or with coconut rice and a tropical salad for a fantastic summery meal.

Ingredients for the Peanut Sauce

Here is what you will need to make the final dipping sauce.  Make double, so that you will have enough to use not just for the chicken skewers above, but also for the Noodle dish below.

• olive oil
• shallots
• garlic
• peanut butter
• runny honey
• curry powder
• sambal oelek (or other hot sauce, like Sriracha)
• coconut milk

The shallots and garlic are simmered in oil till soft.  Then the peanut butter, honey, curry powder, and sambal oelek are added. Cook till the flavours are starting to meld, and then add the coconut milk. This will all get blended till completely smooth. 

Taste and re-season as you see fit.  Do you want it hotter, then go for more hot sauce. Same goes for the honey, curry powder, and if you feel like it needs a bit more salt and pepper.  The peanut butter you are using will affect the saltiness, so I don’t add any till it has been cooked down with everything else. 

You can store the finished sauce in the fridge for up to two weeks, or even freeze un-used portions.  It may stiffen or thicken up as it cools, so feel free to loosen it with some more coconut milk, or any other milk or even water.  Bring to room temperature before using.  It can also be warmed up in a small sauce pan set over medium low.

Noodle Bowl

So, now you may have leftover chicken and dipping sauce in the fridge.  Well, here is a fantastic way to use it up that isn’t just a repeat of the first meal. In fact, in some ways, I love the leftovers even more than the original dish!

All you will need to do is remove the grilled or broiled chicken pieces from the skewers, and cut them into bite-sized pieces.  You can re-heat them in a skillet with a touch of olive oil, and finish with tossing them in a spoonful of the dipping sauce.

The leftover peanut sauce will be used to toss rice noodles in.  Just make enough noodles per person.  Usually this will be around 3-4 ounces of pasta.  You can use rice noodles as I have done here, but feel free to use buckwheat noodles, vermicelli, or whichever pasta you have on hand.  Even normal spaghetti is fine! I will warm about 1/4 cup of sauce just to loosen it and make it easy for the pasta to be tossed in.  Adding some finely chopped peanuts at this stage is also a great idea, it just adds to the texture of the noodles when you are eating.  Feel free to warm up more sauce if you want to finish the dish.

The Other Components

Along with the leftover chicken satay, and spicy peanut noodles, you will want an array of crunchy vegetables.  Crisp red pepper, julienned, shredded or julienned carrots and cucumber are my other go-to veggies.  Feel free to add pickled red onions if you have them, or thinly sliced celery.  

Place the noodles tossed with the sauce in the middle of a bowl.  Surround with the chicken pieces, vegetables, and green onions and herbs like Thai basil, mint and cilantro.

Finish with chopped nuts.  Peanuts are an obvious choice, but cashews will also work.  Sprinkle the final dish with sesame seeds and a squeeze of fresh lime.

Final Thoughts

The Chicken Satay recipe can be made using grilled shrimp instead.  Skewer shrimp, brush with olive oil and grill or broil for just a few minutes on either side. Brush with a little of the peanut sauce and serve with more for dipping.  You can also use flank steak, follow the recipe for the chicken, just adjust the grilling time as needed.  In fact, to keep this completely vegan, you could use cauliflower florets instead of animal protein!

And if you don’t have any leftover protein at all, the sauce, noodles and vegetables can still make a great meal.  Add some grilled pineapple pieces, or roasted chickpeas for added crunch and protein.

This bowl can be served at room temperature or even chilled.

If you want to use rice instead of noodles, that will work fine too.  Have extra sauce on hand depending on how much the starch will absorb the sauce.  You can also drizzle a little extra sauce over the final bowl before eating.

I will often make this for lunch, so in the recipe below I am showing how to make it for one person, just adjust the amounts as you increase the servings.  And as is the case with an salad or bowl, adjust the amounts as you want, you do you!

If you make this bright, textured, flavour packed Chicken Satay Noodle Bowl, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

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Chicken Satay Noodle Bowl

Transforming Thai grilled chicken satay sticks and the most amazing peanut sauce into a fresh meal is as easy as tossing rice noodles in the peanut sauce and serving it up with the juicy chicken pieces, fresh crunchy vegetables, herbs and more crunch from peanuts and sesame seeds. A spritz of lime is all you need to finish it.

Course Condiment, Main Course, Salad

Cuisine Indonesian, North American, Thai

Keyword chicken satay, noodle bowl, peanut sauce

Prep Time 15 minutes

Cook Time 10 minutes

Servings 1

Ingredients

Peanut Sauce, makes about 1 cup, see Notes

• 1 tbsp olive oil
• 2 large shallots minced
• 3 medium cloves garlic minced
• 1/2 cup natural smooth peanut butter
• 4 tbsp runny honey
• 2 tbsp curry powder
• 1/2-1 tbsp sambal oelek or other favourite hot sauce like Sriracha
• 1/2 cup canned coconut milk

Noodle Bowl, one serving is featured here

• 3-4 oz dry rice noodles or other favourite noodle
• 1/4 cup peanut sauce above, plus more as desired
• 1 tbsp finely chopped peanuts or cashews
• 1/2 cup leftover grilled Chicken Satay pieces warmed up in a skillet with some olive oil and peanut sauce
• small handful of julienned red pepper
• small handful of julienned carrots
• small handful of julienned cucumber
• 3 tbsp fresh herbs like mint cilantro, Thai basil, torn or chopped
• 1 tbsp chopped green onion
• sesame seeds for garnish
• chopped peanuts or cashews for garnish
• wedge of lime for serving

Instructions

Peanut Sauce

1. In a saucepan over medium heat, heat the oil. Add the shallots and garlic and cook until softened, about 5-8 minutes.
2. Add the peanut butter, honey, curry powder. and 1/2 tbsp of the sambal oelek, stirring to combine. Cook for about one minute, then add the coconut milk. Stir to combine.
3. Remove from the heat and use an immersion blender or stand blender and blend till smooth.
4. Adjust the taste, adding more sambal oelek, if desired. You can also adjust the salt and pepper at this point. Don't add till you have tasted the finished sauce, as the peanut butter you are using may have enough already.
5. Store in a sealed container in the fridge till needed. If the sauce requires loosening or thinning, just add a spoonful of coconut milk or even water. Bring it to room temperature before using.
6. If you are using it to toss the noodles in, feel free to warm in a small sauce pan till just warmed through.

Noodle Bowl, can be served at room temperature or even chilled

1. Prepare the noodles as per the package directions. Drain the noodles and place in a bowl. Add 1/4 cup of the peanut sauce and 1 tbsp of chopped peanuts. Toss till the noodles are coated. Feel free to use more sauce if you feel extra saucy!
2. Place the peanut sauce covered noodles into the centre of a bowl. Surround with the leftover warmed chicken satay, various julienned vegetables, green onions and herbs. Drizzle with extra sauce if you want. Garnish with chopped nuts, sesame seeds, and a squeeze of fresh lime.

Recipe Notes

I make double the Peanut Sauce on purpose. If you are making this Noodle Bowl for four people, then make a double batch. It freezes well, and can be used over grilled fish, shrimp, thinned out it becomes a great salad dressing, and even a dipping sauce for crudites.
Here is the link to my Chicken Satay. There is also a more recent and refined version in my Cookbook!
In the end, this Noodle Bowl is a composed salad, so feel free to use as much or as little of the various components