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A Bowl filled with Chicken Satay, Peanut Noodles, and vegetables to create a flavour packed Satay Noodle Bowl in on the table, with mint leaves and limes to the side.

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