Recipe

Satay chicken with noodles

May 27, 2013 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • 2 hrs marinating
  • Serves 6
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Ingredients

Satay chicken with noodles
  • 2 small whole fresh chickens
  • 1/3 cup ketjap manis, plus 2 tbsp extra
  • 250 millilitre can satay sauce
  • 2 fresh small red chillies
  • 2 clove garlic, crushed
  • 2 medium_piece fresh ginger, thinly sliced
  • 350 gram packet fresh chow main noodles
  • 1 tablespoon vegetable oil
  • 2 medium carrots, halved lengthwise, thinly sliced diagonally
  • 1 medium red capsicum, thinly sliced
  • 1/4 chinese cabbage, coarsely shredded
  • coriander, to serve

Method

Satay chicken with noodles
  • 1
    Using kitchen scissors, cut along each side of chicken backbone. Discard backbone. Rinse chickens under cold water; pat dry with paper towels. Using the palm of your hand, flatten each chicken by pressing on the breastbone. Place chickens in a large roasting pan. Drizzle with ketjap manis.
  • 2
    In a food processor or blender, process 2 tablespoons of the satay sauce, chillies, garlic, ginger and 1/4 cup hot water, until smooth. Pour over chickens; turn to coat evenly. Cover with plastic food wrap; chill 2 hours to marinate.
  • 3
    Preheat barbecue grill to moderately high. Cook chicken 30 minutes, turning and basting occasionally, until cooked. Transfer to a heatproof plate. Cover with foil; rest 5 minutes
  • 4
    In a medium bowl, soak noodles in boiling water for 2 minutes; stir to separate strands. Drain.
  • 5
    Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface. Add carrot and capsicum; stir-fry 2 minutes. Add cabbage, noodles, remaining satay sauce and extra ketjap manis; toss until heated.
  • 6
    Using kitchen scissors, cut each chicken into 6 pieces. Serve noodles topped with chicken and coriander.

Notes

To save time, cut chicken into pieces for faster cooking.

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