Stirfry chicken and vegetable satay with rice noodles

My kids absolutely love noodles so I wanted to come up with a dish that was healthier and lower in salt than traditional stirfry dishes. This satay dish is perfect because there is no soy sauce or other salty additives, so great for toddlers and adults alike!  It is surprising how many packaged noodle products have added preservatives, salt or other nasties. I use dry rice noddles which require soaking and are made of only rice and water. This is such a quick dish to make and my kids always ask for more!


1 brown onion, finely chopped

Satay sauce

2 garlic cloves, chopped
0.5-1 tsp of chilli flakes, depending on taste
0.5 cup of natural peanut butter (no added salt or sugar Sanitarium brand)
1.5 cups of water
1 tbs lemon juice
1 tsp balsamic vinegar
1 tsp brown sugar
500g chicken tenderloins or chicken stirfry strips
500g frozen stirfry vegetable mix
250g rice noodles

1. Saute onion and garlic in a wok over medium heat for 5 mins until soft. Add chilli flakes and cook for another 1 minute.
2. Reduce heat to low and add peanut butter, water, lemon juice, vinegar and sugar. Stir to combine and cook for a further few minutes. Add more water if sauce is too thick. Place satay sauce to one side.
3. Place rice noodles in a bowl and cover with boiling water for 5-10 minutes until soft.
4. Increase heat to high and stirfry chicken in wok with oil for 2-3 mins or until brown. Set aside.
5. Add vegetables to wok and strifry for 4-5 minutes. Add chicken, sauce and drained noodles to wok, stir to combine. Serve immediately.

Serves 4 with leftovers