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.
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.
Next, add the mangetout, pak choi, lime juice, soy sauce and noodles to cook for a further 5 minutes and stir to combine.
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!
This saucy Chicken Satay Ramen is possibly my favourite noodle dish I have ever developed. It's so simple and so flavourful.
50gspring onions, thinly sliced(£0.52)
3clovesof garlic, minced (£0.69/3)=(£0.23)
3frozen chicken breasts, defrosted and sliced into bite-sized pieces (£1.75)
1tin of low fat coconut milk(£0.82)
2bulbs of pak choi, sliced into quarters length ways(£0.90)
3tbspsmooth peanut butter
1.5litrechicken stock (2 stock cubes)
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.