Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Satay Sauce
125mlfreshly squeezed orange juice (approx. 1 orange)
75mlfreshly squeezed lime juice (approx. 2 limes)
½cupcup smooth peanut butter
4garlic cloves, crushed
4cm piece ginger, finely grated
½long red chilli, finely chopped
2tbspsoy sauce
1tspbrown sugar
Main
500hokkien noodles
1tbsppeanut oil
1chicken breast, diced (optional)
250gmushrooms, sliced
1bunch Chinese broccoli
½long red chilli, sliced, to serve
½orange, cut into wedges, to serve
Method
1
Combine the ingredients for the satay in a small saucepan and stir over medium heat until well combined. If the satay sauce is too thick, add ¼ cup water at a time to improve the consistency. The satay sauce should be thick enough to coat the back of a spoon. Set aside until ready to serve.
2
Soak the hokkien noodles in a bowl of warm water for 5 minutes to separate the noodles.
3
Heat the peanut oil in a large wok. Add the chicken breast (if using) to the wok and cook over high heat for 2-3 minutes. Add the mushrooms to the pan and cook, stirring for a further 2-3 minutes. Add the chinese broccoli and cook for a further 1 minute.
4
Strain the noodles from the water and add to the wok. Cook for 2-3 minutes then add the satay sauce. Stir to combine. Once the noodles are cooked and evenly coated in the satay, divide into serving bowls and serve with a squeeze of orange juice and fresh chilli.
Ingredients
Satay Sauce
125mlfreshly squeezed orange juice (approx. 1 orange)
75mlfreshly squeezed lime juice (approx. 2 limes)
½cupcup smooth peanut butter
4garlic cloves, crushed
4cm piece ginger, finely grated
½long red chilli, finely chopped
2tbspsoy sauce
1tspbrown sugar
Main
500hokkien noodles
1tbsppeanut oil
1chicken breast, diced (optional)
250gmushrooms, sliced
1bunch Chinese broccoli
½long red chilli, sliced, to serve
½orange, cut into wedges, to serve
Directions
Method
1
Combine the ingredients for the satay in a small saucepan and stir over medium heat until well combined. If the satay sauce is too thick, add ¼ cup water at a time to improve the consistency. The satay sauce should be thick enough to coat the back of a spoon. Set aside until ready to serve.
2
Soak the hokkien noodles in a bowl of warm water for 5 minutes to separate the noodles.
3
Heat the peanut oil in a large wok. Add the chicken breast (if using) to the wok and cook over high heat for 2-3 minutes. Add the mushrooms to the pan and cook, stirring for a further 2-3 minutes. Add the chinese broccoli and cook for a further 1 minute.
4
Strain the noodles from the water and add to the wok. Cook for 2-3 minutes then add the satay sauce. Stir to combine. Once the noodles are cooked and evenly coated in the satay, divide into serving bowls and serve with a squeeze of orange juice and fresh chilli.
