Chicken filet in saté sauce with Udon noodles

Name: Chicken filet in saté sauce with Udon noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 20 g Ginger Tuber; 3 Stem lemongrass; 1 TABLESPOON Peanut oil; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS chunky peanut butter; 2 TABLESPOONS Fish sauce; 2 TABLESPOONS Soy sauce; 2 can(s) (400 ml each) Coconut milk; 1 package (370 g) Udon noodles; 1/2 bunch Spring onions; 1 small red chili pepper; 75 g Mung bean sprouts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lime juice

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
20 g Ginger Tuber
3 Stem lemongrass
1 TABLESPOON Peanut oil
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS chunky peanut butter
2 TABLESPOONS Fish sauce
2 TABLESPOONS Soy sauce
2 can(s) (400 ml each) Coconut milk
1 package (370 g) Udon noodles
1/2 bunch Spring onions
1 small red chili pepper
75 g Mung bean sprouts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lime juice

Directions

1
Peel and finely chop the onions, garlic and ginger. Wash lemon grass and cut into 3 cm long pieces. Heat oil in a large pan and stir-fry everything in it. Wash the meat, dab dry and cut into cubes.
2
Add to the pan and fry for another 3 minutes. Add the peanut cream, fish sauce, soy sauce and coconut milk and simmer for approx. 6 minutes.
3
Cook the pasta for about 7 minutes in plenty of water. Wash and clean spring onions and cut into rings. Wash and finely chop the chilli. Wash the sprouts and add them to the meat together with the spring onions and chilli.
4
Season to taste with salt, pepper and lime juice. Arrange everything together and sprinkle with parsley.