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

You can have Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce
  1. Prepare of chicken noodles For the satay -.
  2. Prepare of chicken breast Boneless.
  3. You need of noodles Thai or chinese.
  4. It’s of Peanuts & nbsp ;.
  5. You need of coconut milk Thick.
  6. You need of Coriander powder.
  7. It’s of Fish sauce.
  8. You need of Soy sauce.
  9. You need of green bell peppers Red and each.
  10. It’s of chilly Red flakes.
  11. You need of garlic Minced.
  12. You need of ginger galangal Shredded or.
  13. It’s of cabbage Shredded.
  14. You need of carrots Shredded.
  15. You need of basil Fresh leaves.
  16. It’s of Spring onions.
  17. You need of Bean sprouts.
  18. You need of Refined oil.
  19. You need of Lime juice.
  20. Prepare of Pepper.
  21. You need of Salt.
  22. You need of sauce For the -.
  23. You need of Mushrooms cut into bite sized chunks & nbsp ;.
  24. You need of Sweet corn.
  25. It’s of Cashews.
  26. It’s of Tomato sauce.
  27. You need of Soy sauce.
  28. You need of Corn flour.
  29. It’s of Coriander powder.
  30. You need of Paprika cayenne pepper or.
  31. You need of garlic Minced.
  32. Prepare of ginger galangal Shredded or & nbsp ;.
  33. You need of basil Dried & nbsp ;.
  34. Prepare of Oil.
Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce step by step

  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..