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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 make thai stir fry chicken satay noodles with a fiery mushroom, sweet corn and cashew sauce you only need 34 ingredients and 13 steps. Here is how you achieve it.

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

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

Instructions 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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