Weekdays 10am-12:30pm ITV

John Torode's speedy satay noodles

Injecting a little excitement to your Friday night dinner, John’s in the kitchen with his super easy, super speedy and super tasty chicken satay noodles.

Chicken satay noodles

Serves 4


For the peanut sauce(Can be made with macadamia nuts also for people with peanut allergy)

400ml tin of coconut milk 

2 cloves of garlic, crushed 

1 tbsp grated ginger 

1 tsp turmeric 

1 tsp of chilli powder 

Splash of soy sauce 

1 tsp curry powder 

1 tsp red curry paste 

4 big tbsp peanut butter, crunchy is best 

For the noodles  

50mls vegetable oil 

1 thumb ginger, grated

2 chicken breasts, cut into thin strips 

100g tofu, cut into large thumb sized chunks

4 spring onions, cut on the bias

200g choi sum or tatsoi leaves, leaves picked from stalks, stalks cut

100g sugar snaps 

500g udon noodles

2 handfuls beansprouts


Sliced red chilli, to decorate

Handful coriander 

Crispy shallots (optional)


1. To make the sauce, heat the top layer of the coconut milk, about a third of the tin, in a saucepan and add all the other sauce ingredients except the peanut butter and cook until fragrant, approximately 10 minutes. Then add the peanut butter and the rest of the coconut milk, stir well & bring to the boil, add some water if too thick. Turn off the heat but keep warm. 

2. Meanwhile, heat a wok and add the oil and the ginger, cook for a minute so it starts to release the scent. Then add the chicken and the tofu and stir and leave to cook for a minute before moving, cook again to give a little colour. Drop in the whites of the spring onions and the leaves of the tatsoi, broken, now the sugar snaps and toss well until the whole lot is mixed and the leaves start to wilt. 

3. Separately, heat the udon noodles as per packet instructions and then drop the hot noodles into the chicken mix and toss well. Now start to add the satay sauce, a good couple of spoonfuls at first, and mix well. Add the beansprouts and stir through. 

4. Serve with the chillis, coriander and the crisp shallots on top. 

Note: any extra sauce can be kept in a jar and used for a couple of weeks.

Weekdays 10am-12:30pm ITV