Satay Chicken and Rice Noodle Bowl

main meals


This is the most popular recipe I have shared to date and with good reason. It’s easy but oh-so delicious and who doesn’t like a good satay sauce?? The recipe makes more sauce than you’ll probably need for this dish (unless you drench it in satay sauce like I do sometimes) but it lasts a good week in the fridge if you don’t eat it up before then.


Satay Chicken and Rice Noodle Bowl with Cucumber and Fresh Herbs


Serves: 2

Ready in: 25 mins

Dietary: DF | GF | VEG & VGN Adaptable 




300-400g chicken breast, chopped into 2-3cm pieces

1 tbsp soy sauce

1 tsp honey

1 garlic clove, finely chopped

½ tsp curry powder



80g vermicelli noodles (rice noodles)

1 medium cucumber 

2 cups your choice of fresh herb leaves (chopped spring onion, coriander, mint, basil and/or thai basil) 


Satay Sauce

½ cup peanut butter (I prefer crunchy) 

⅓ cup coconut milk

1 ½ tbsp lime or lemon juice

1 tsp soy sauce

1 tsp finely grated ginger

¼ tsp cayenne pepper (optional)


Chopped peanuts, to garnish (optional) 



  1. Place all of the ingredients for the chicken in a bowl, mix well to combine and set aside to marinate for 5-10 minutes while you get the other ingredients ready (you can marinate the chicken the day before if you like). 
  2. Cook the vermicelli noodles as per the instructions on the packet.
  3. Using a potato peeler, peel the cucumber into ribbons. 
  4. Put a non-stick frying pan on a medium to high heat and add a drizzle of olive oil. 
  5. While the pan is heating, make the satay sauce. Combine all ingredients for the sauce in a small bowl and mix well with a spoon to combine. If the sauce is too thick to drizzle, add a little water until you get it to a sauce-like consistency. 
  6. Place the chicken pieces in the hot frying pan and cook for a couple minutes on each side until browned and cooked through. 
  7. To build your bowls, first divide the vermicelli noodles and cucumber ribbons between the two bowls, followed by the chicken. Spoon over the satay sauce, pile on the fresh herbs (tear them up a bit first if they are large leaves) and garnish with some chopped peanuts for extra crunch.


Mix it up! 

  • Try swapping the chicken for beef, tofu or cauliflower florets.