I re-discovered this hand written recipe whilst sorting out my recipe box after Christmas. It was perfect timing as we had a reasonable amount of turkey left over from the festivities.
The satay sauce has a wonderful nutty taste and it really isn’t difficult to make, taking me around 20 minutes to prepare. You can use chicken or turkey in this recipe and it serves 3 to 4 people.
A packet of medium egg noodles
Chopped chicken or turkey meat
100g of peanut butter
2 finely chopped chillies (more if they are mild) without seeds.
1 small chopped red onion
2 tablespoons of olive oil
3 tablespoons of soy sauce
Zest of half a lime grated
2 tablespoons lime juice
3 tablespoons Thai fish sauce
A can of coconut milk
1 tablespoon soft brown sugar
A handful of chopped fresh coriander
Preparation of the sauce
Finely chop the chillies whilst heating half of the olive oil in a pan. Add the red onion and cook until it is soft, then add half of the chillies, cooking it for a couple of minutes before adding the soy sauce, lime zest and juice, peanut butter, coconut milk, brown sugar and Thai fish sauce.
Preparing the chicken or turkey pieces
Heat the rest of the olive oil in a Wok, frying the chicken or turkey pieces until cooked through (if already cooked, just brown them slightly).
Add the noodles to a pan of boiling water and cook as directed on the packet (usually for 4 or 5 minutes). Drain.
Add the noodles to the chicken or turkey meat and add the satay sauce. Mix well, then add a handful of fresh coriander.
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