16 September 2014,14:54 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Thread the chicken on to the soaked skewers.
  • Combine the onion, garlic, ground coriander and cumin, chillies, ginger, soy sauce, oil, lemon juice and brown sugar in a shallow dish. Add the chicken skewers and refrigerate for 2 hours.
  • Meanwhile, make the peanut sauce. In a food processor, combine the onion quarters, garlic, spices and chilli.
  • Add the remaining sauce ingredients, except the water, in the order given, and process until well mixed.
  • Transfer to a saucepan and blend in the water. Bring to a gentle boil and simmer until thick. Pour into a serving bowl and set aside.
  • Preheat the grill to medium-hot. Grill the chicken skewers for 10 minutes, turning and basting frequently.
  • Meanwhile, pour boiling water over the noodles and leave to stand for 3 minutes or according to packet instructions. Drain and stir in the chopped coriander and mint and sliced spring onions.
  • Serve the chicken satay sticks on a bed of noodles, accompanied by the peanut sauce.


  • 1 kg boneless chicken, cut into strips
  • 2 small onions, sliced
  • 4 garlic cloves, crushed
  • 2 teaspoon ground coriander
  • 2 teaspoon ground cumin
  • 4 fresh red chillies, seeded and roughly chopped
  • 1 inch piece root ginger, grated

For The Peanut Sauce

  • 2 small onions, quartered
  • 4 garlic cloves, crushed
  • 2teaspoon coriander seeds
  • 2 teaspoon cumin seeds
  • 1 fresh red chilli
  • 4 tablespoon soy sauce
  • 4 tablespoon sesame oil
  • 2 tablespoon lemon juice
  • 2 teaspoon dark soft brown sugar
  • 250 grams egg thread noodles
  • 4 tablespoon chopped fresh coriander
  • 4 tablespoon chopped fresh mint
  • 4 spring onions, finely sliced
  • 2 tablespoon lemon juice
  • 2 teaspoon salt
  • 150 ml coconut milk
  • 250 grams crunchy peanut butter 

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