May 09, 2022

Chicken Satay skewers with stir fried noodles and Broccoli by Barry Horne

By Tom Gibson
Chicken Satay skewers with stir fried noodles and Broccoli by Barry Horne

(serves 4)



8 Chicken Satay Skewers (1-2 per person)

300g medium thickness egg noodles  

200g sprouting broccoli

2-3 spring onions

3 cloves garlic (sliced)


For the sauce:

4tbsp soy sauce

2tbsp oyster sauce

1tbsp sesame oil

1tbsp honey

1tsp rice wine vinegar

¼ tsp cracked black pepper

2tbsp water 


Pre heat oven to 180 deg C.

Start by blanching the noodles in boiling water for 1 min and then refresh in cold water, drain and toss in a little sesame oil to stop sticking together - keep to one side.

Then blanch the broccoli in well seasoned water for 2-3 mins and refresh in cold water - keep to one side.

Prep the spring onions by separating the green tops and the white bottoms - the white is used for cooking and the green for garnishing. Finely slice the white part of the spring onion lengthwise and put to one side with the sliced garlic. Finely slice the green half of the spring onion and leave to one side.

Make the sauce by adding all the ingredients to a bowl and whisk together.

Pan fry the chicken skewers on both sides to get colour then transfer to the preheated oven and cook for 8-10mins so they are fully cooked through.

While the skewers are cooking, get a large pan or wok on a high heat and add a small amount of vegetable oil. Add the white spring onion and garlic to the pan and fry for 1-2 mins, add the broccoli and cook for another 2 mins. Add the noodles and then add the sauce, fry together on a medium heat for 3-4 mins until the noodles are heated through. 

Serve the noodles first ad top with the skewers.