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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. You can cook thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce using 34 ingredients and 13 steps. Here is how you do that.

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

1. Prepare chicken noodles For the satay -
2. Provide 500 gms chicken breast Boneless
3. Prepare 200 gms noodles Thai or chinese
4. You need 2 tablespoons Peanuts & nbsp ;
5. Get 1/2 cup coconut milk Thick
6. Use 1 teaspoon Coriander powder
7. Prepare 2 tablespoons Fish sauce
8. You need 2 tablespoons Soy sauce
9. Provide 1 cup green bell peppers Red and each
10. Get 1/2 teaspoon chilly Red flakes
11. Take 1 tablespoon garlic Minced
12. Prepare 1 tablespoon ginger galangal Shredded or
13. Provide 1 cup cabbage Shredded
14. Prepare 1 cup carrots Shredded
15. Prepare 1 bunch basil Fresh leaves
16. Provide 1 bunch Spring onions
17. Take 1 cup Bean sprouts
18. Take 1 tablespoon Refined oil
19. Take 2 tablespoons Lime juice
20. Take 1 teaspoon Pepper
21. You need to taste Salt
22. You need sauce For the -
23. You need 200 gms Mushrooms cut into bite sized chunks & nbsp ;
24. Prepare 1/2 cup Sweet corn
25. Use 2 tablespoons Cashews
26. You need 1 tablespoon Tomato sauce
27. Use 1 tablespoon Soy sauce
28. Provide 1 teaspoon Corn flour
29. Get 1 teaspoon Coriander powder
30. Provide 1 tablespoon Paprika cayenne pepper or
31. Get 1 teaspoon garlic Minced
32. Provide 1 teaspoon ginger galangal Shredded or & nbsp ;
33. Provide 1 tablespoon basil Dried & nbsp ;
34. You need 1 tablespoon 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.

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