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.
Soak the hokkien noodles in a bowl of warm water for 5 minutes to separate the noodles.
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.
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
Directions
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.
Soak the hokkien noodles in a bowl of warm water for 5 minutes to separate the noodles.
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.
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.