Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce

Name: Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce
Total time: 2700 s
Yield: 4-serving
Cuisine: Indian
Ingredients: chicken noodles For the satay -; 500 gms chicken breast Boneless; 200 gms noodles Thai or chinese; 2 tablespoons Peanuts & nbsp ;; 1/2 cup coconut milk Thick; 1 teaspoon Coriander powder; 2 tablespoons Fish sauce; 2 tablespoons Soy sauce; 1 cup green bell peppers Red and each; 1/2 teaspoon chilly Red flakes; 1 tablespoon garlic Minced; 1 tablespoon ginger galangal Shredded or; 1 cup cabbage Shredded; 1 cup carrots Shredded; 1 bunch basil Fresh leaves; 1 bunch Spring onions; 1 cup Bean sprouts; 1 tablespoon Refined oil; 2 tablespoons Lime juice; 1 teaspoon Pepper; to taste Salt; sauce For the -; 200 gms Mushrooms cut into bite sized chunks & nbsp ;; 1/2 cup Sweet corn; 2 tablespoons Cashews; 1 tablespoon Tomato sauce; 1 tablespoon Soy sauce; 1 teaspoon Corn flour; 1 teaspoon Coriander powder; 1 tablespoon Paprika cayenne pepper or

poornimakulathu @cook_7809199

Chennai

A dish rich in Thai flavours that you can serve proudly at a sit down dinner or eat on the go!

poornimakulathu @cook_7809199

Chennai

A dish rich in Thai flavours that you can serve proudly at a sit down dinner or eat on the go!

Saved

Ingredients

45 mins

4-serving

chicken noodles For the satay -
500 gmschicken breast Boneless
200 gmsnoodles Thai or chinese
2 tablespoonsPeanuts & nbsp ;
1/2 cupcoconut milk Thick
1 teaspoonCoriander powder
2 tablespoonsFish sauce
2 tablespoonsSoy sauce
1 cupgreen bell peppers Red and each
1/2 teaspoonchilly Red flakes
1 tablespoongarlic Minced
1 tablespoonginger galangal Shredded or
1 cupcabbage Shredded
1 cupcarrots Shredded
1 bunchbasil Fresh leaves
1 bunchSpring onions
1 cupBean sprouts
1 tablespoonRefined oil
2 tablespoonsLime juice
1 teaspoonPepper
to tasteSalt
sauce For the -
200 gmsMushrooms cut into bite sized chunks & nbsp ;
1/2 cupSweet corn
2 tablespoonsCashews
1 tablespoonTomato sauce
1 tablespoonSoy sauce
1 teaspoonCorn flour
1 teaspoonCoriander powder
1 tablespoonPaprika cayenne pepper or
1 teaspoongarlic Minced
1 teaspoonginger galangal Shredded or & nbsp ;
1 tablespoonbasil Dried & nbsp ;
1 tablespoonOil

Saved

Steps

45 mins

1

Gently toast the peanuts on a low flame until they emit a nutty aroma. Keep 1 tablespoon aside for powdering later. Blend the other tablespoon full in the blender with the coconut milk.
2

Prepare a marinade of the peanuts and coconut milk along with 1 teaspoon each of garlic, ginger, coriander powder, fish sauce and soy sauce. Add 1/2 teaspoon salt and allow to rest in the fridge for a couple of hours.
3

Cook the noodles al dante with a pinch of salt and set aside
4

Grill the chicken satay in the oven at 220 deg celsius for 15 minutes. Cut up the grilled satay into tiny pieces to toss into the noodles later.
5

In a non stick pan, add a tablespoon of refined or sunflower oil and saute the remaining ginger and garlic until they turn golden brown. Add the bell peppers, shredded cabbage, shredded carrots and saute for a minute on high heat before adding the noodles and diced chicken. Add the bean sprouts, 1 teaspoon of fish sauce, soy sauce, chilly flakes and pepper. Mix well and turn off the heat.
6

Powder the kept aside peanuts in a blender into a dry powder.
7

Sprinkle the peanut powder along with roughly torn up basil leaves before serving.For the Mushroom and sweet corn sauce -
8

In a little bowl, mix the tomato sauce, soy sauce, fish sauce, corn flour and 4-5 tablespoons of water and keep aside.
9

Saute the garlic and galangal or ginger in 1 tablespoon oil in a non stick pan
10

Add the mushrooms and salt and allow to cook for a couple of minutes.
11

Add the sweet corn and cashews and stir for 2-3 minutes before adding the cayenne and coriander powders.
12

Add the prepared sauce and adjust the required consistency adding water as required.
13

Sprinkle the dried basil and switch off heat.