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We hope you got insight from reading it, now let’s go back to thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce recipe. To cook thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce you need 34 ingredients and 13 steps. Here is how you do that.

The ingredients needed to make Thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce:

1. Get chicken noodles For the satay -
2. Provide chicken breast Boneless
3. Prepare noodles Thai or chinese
4. Provide Peanuts & nbsp ;
5. Provide coconut milk Thick
6. You need Coriander powder
7. Prepare Fish sauce
8. Prepare Soy sauce
9. You need green bell peppers Red and each
10. Prepare chilly Red flakes
11. Use garlic Minced
12. Get ginger galangal Shredded or
13. Get cabbage Shredded
14. You need carrots Shredded
15. Provide basil Fresh leaves
16. Get Spring onions
17. You need Bean sprouts
18. You need Refined oil
19. Use Lime juice
20. You need Pepper
21. Get Salt
22. Prepare sauce For the -
23. Get Mushrooms cut into bite sized chunks & nbsp ;
24. Take Sweet corn
25. Get Cashews
26. Get Tomato sauce
27. Use Soy sauce
28. Get Corn flour
29. Take Coriander powder
30. Get Paprika cayenne pepper or
31. You need garlic Minced
32. Provide ginger galangal Shredded or & nbsp ;
33. Get basil Dried & nbsp ;
34. You need Oil

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

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.

Served the chicken over rice noodles with the sauce, broccoli, and some cilantro. Sweet potato noodles in a spicy thai peanut sauce. Instead of peanut butter, you may use another nut butter such as almond or cashew. Stir in the carrot shavings and spinach and Serve in bowls, garnished with the cashews and coriander. Poaching the chicken in the sauce gives it a nice soft texture, but ensures that it is cooked through - adding a.

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