Satay chicken and noodles, the ultimate comfort food dish, can now be whipped up in less than 30 minutes thanks to an air fryer.
Food influencer Hayley Dean shares this simple recipe in her upcoming book How to Make Anything in an Air Fryer: Easy Dinners!
And it’s the perfect meal for those craving something delicious and comforting without spending hours at the stove.
The air fryer chef combines rich coconut cream and peanut butter to create a mouth-watering Thai-style sauce for the noodle bowls.
The satay skewers can also be made on their own, if you’re not in the mood for noodles but still want some Thai-inspired food.
Satay Chicken Noodle Bowl Recipe
Ingredients:
- 200g baby corn and mangetout
- 2 skinless chicken breasts (about 300g)
- 1/2 tablespoon peanut butter
- 80ml coconut cream
- 1 tablespoon soy sauce
- 1 teaspoon curry powder
- 300g ready-cooked egg noodles
- chilli flakes, to serve
For the peanut drizzle:
- 1 tablespoon peanut butter
- 2 teaspoons soy sauce
- Juice of 1 lime
Cooking time: 13 minutes
Preparation time: 15 minutes
Method
Halve the baby corn lengthways and place in a heatproof bowl with the mangetout. Pour freshly boiled water over the veggies to cover and leave to stand for 8 minutes
Meanwhile, preheat the air fryer to 180°C.
Slice the chicken breasts into finger-width strips.
Place the peanut butter, coconut cream, soy sauce and curry powder in a bowl and mix to combine. Add the chicken strips to the bowl with the peanut sauce and toss to coat in the marinade.
Thread the chicken onto four metal skewers, place in the air fryer and cook at 180°C for four minutes.
Turn the chicken skewers over, brush them with any remaining marinade and cook for a further four minutes. Remove the chicken skewers from the air fryer and set aside.
Drain the veggies, discarding the water, and return them to the bowl, then add the noodles to the bowl and toss to combine. Tumble the noodles into the air-fryer drawer and top with the chicken skewers. Cook everything at 180°C for a final 5 minutes.
While the noodles are cooking, combine all the ingredients for the peanut drizzle in a small bowl. Loosen the sauce with 2 tablespoons of boiling water, if needed. Check the sauce and add more soy sauce, to taste.
When ready to serve, divide the noodles and chicken skewers between two bowls. Drizzle over the peanut sauce and scatter on some chilli flakes, to taste.
Extracted from How To Make Anything In An Air Fryer: Easy Dinners by Hayley Dean (Ebury Press, £22). Photography by Hannah Hughes.
