Tom's Satay Noodles

Preparation Time: 15 minutes
Cooking Time: 10 minutes

2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground tumeric
700g chicken thigh fillets, chopped coarsely
250g hokkien noodles
6 green onions
150g fresh baby corn
2 tablespoons peanut oil
1 large carrot (180g), sliced thinly
2 tablespoons finely chopped fresh coriander

Satay Sauce

½ cup (130g) crunchy peanut butter
½ cup (125mL) coconut cream
½ cup (125mL) chicken stock
2 tablespoons sweet chilli sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice

Combine ground coriander, cumin and tumeric in medium bowl. Add chicken, mix well to coat with spices. [Can be made a day ahead to this stage and refrigerated, covered; or frozen for up to a month.]

Rinse noodles under hot running water, drain. Transfer to large bowl. Separate noodles with fork.

Chop onions and corn diagonally into 4cm pieces.

Heat half of the oil in heated large wok or frying pan. Stir-fry chicken mixture, in batches, until browned.

Heat remaining oil in wok. Stir-fry corn and carrot until just tender. Return chicken to wok with noodles, onion and satay sauce. Stir-fry until heated through. Sprinkle with fresh coriander.

Satay Sauce

Combine ingredients in medium jug. Whisk until combined.

Serves 4

Per serving: 45.6g fat, 2753 kJ

Tip: Bottled satay sauce can be substituted for the satay sauce and rice or egg noodles can be substituted for hokkien noodles, if preferred.