5 from 10 votes

Chicken Satay Ramen

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This saucy Chicken Satay Ramen is possibly my favourite noodle dish I have ever developed. It's so simple and so flavourful.
Prep time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£1.53
Makes: 5
mains
Asian
Chicken Ramen, Chicken Satay Ramen, ramen, satay ramen
Freezable

Table of Contents

  1. How to make this recipe

How to make this recipe

Using a large saucepan, start by frying the spring onions in rapeseed oil for around 5 minutes on a low heat. Add a pinch of salt. Remember to reserve some spring onions for the garnish.

Chopped spring onion in large saucepan on cooker

Add the curry powder, garlic, peanut butter and a splash of water to the pan. Stir and fry for a couple of minutes before adding the coconut milk and stock. Then add chicken pieces and reduce the heat to very low and simmer for 15 minutes.

Chicken on red chopping board being added to large saucepan with stock

Next, add the mangetout, pak choi, lime juice, soy sauce and noodles to cook for a further 5 minutes and stir to combine.

Add noodles and mange tout

Before serving, taste to check if any salt is needed and serve with a sprinkle of the reserved spring onion. Add some chilli flakes if you like it hot!

Pak choi, noodles and mange tout in ramen sauce in large saucepan

 

Chicken Satay Ramen

Print Pin It
5 from 10 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
£1.53
mains
Asian
Chicken Ramen, Chicken Satay Ramen, ramen, satay ramen
Freezable
Servings: 5
This saucy Chicken Satay Ramen is possibly my favourite noodle dish I have ever developed. It's so simple and so flavourful.

Ingredients

  • 50 g spring onions, thinly sliced (£0.52)
  • 3 cloves of garlic, minced (£0.69/3)=(£0.23)
  • 3 frozen chicken breasts, defrosted and sliced into bite-sized pieces (£1.75)
  • 1 tin of low fat coconut milk (£0.82)
  • 2 bulbs of pak choi, sliced into quarters length ways (£0.90)
  • 200 g mangetout (£0.95)
  • 250 g egg noodles (£0.75)
  • ½ lime, juiced (£0.20)

Cupboard Essentials

  • 3 tbsp smooth peanut butter
  • ½ tbsp rapeseed oil
  • 1 tbsp curry powder
  • 1 tbsp soy sauce
  • 1.5 litre chicken stock (2 stock cubes)

Method

  • Start by adding the spring onion (reserving some for garnish) into a large saucepan along with the rapeseed oil and a pinch of salt. Gently fry for around 5 minutes on a medium/low heat.
  • Then, add the curry powder, garlic and peanut butter into the pan. Add a splash of water to help combine the ingredients. Fry for a couple of minutes and then add the coconut milk, stock and chicken pieces. Reduce the heat to very low and simmer for 15 minutes.
  • Next, add the mangetout, pak choi, lime juice, soy sauce and noodles to cook for a further 5 minutes or until the noodles are cooked. Stir to combine.
  • Taste to check if any salt is needed and serve with a sprinkle of the reserved spring onion and some optional chilli flakes if you like a little kick.

Nutrition

Servings: 5 servings
Fat: 18g
Calories: 504kcal
Carbohydrates: 42g
Protein: 43g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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