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Saucy Satay Chicken & Egg Noodles

with Spring Onion-Chilli Oil & Veg
Recipe Development Team
Recipe Development TeamUpdated on November 07, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
672 kcal
Protein
: 
47.6g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
  • Gluten
  • Wheat
  • Sesame
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Asian Greens

330 g

Chicken Tenderloins

1 packet

Coconut Milk

1 packet

Egg Noodles

(Contains: Eggs, Gluten, Wheat)

1 packet

Green Beans

1

Long Chilli

1 sachet

Satay Seasoning

(May be present: Soy.)

1 packet

Sesame Oil Blend

(Contains: Sesame)

1

Spring Onion

Calories672 kcal
Energy (kJ)2810 kJ
Fat27 g
of which saturates17.1 g
Carbohydrate58.7 g
of which sugars5.6 g
Dietary Fibre10.8 g
Protein47.6 g
Sodium980 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. • Drain, rinse and set aside.

2

• Meanwhile, roughly chop Asian greens. Trim green beans and cut into thirds.
• Thinly slice spring onion and long chilli (if using). • Cut chicken tenderloins into 2cm chunks and season with salt and pepper. • In a small heatproof bowl, combine spring onion, chilli, sesame oil blend (see ingredients) and a drizzle of olive oil. • Microwave in 10 second bursts, until fragrant. Season and set aside.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and green beans, tossing occasionally, until browned, 4-5 minutes. • Reduce heat to medium, then add garlic, satay seasoning and Asian greens, stirring until fragrant, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

4

• To pan with chicken, stir in coconut milk and the water. • Bring to the boil and simmer until slightly thickened, 2-3 minutes.

5

• Stir through egg noodles, the vinegar and low sodium soy sauce until warmed through, 30 seconds. Season with salt and pepper.

6

• Divide satay chicken and saucy coconut egg noodles between bowls. • Drizzle over spring onion chilli oil to serve. Enjoy!

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