Chicken Satay Noodle Toss
with Carrot Ribbons & Peanuts
- Fish
- Soy
- Wheat
- Tree Nuts
- Peanuts
If you were to ask us, one weekly stir-fry night is mandatory. So is a pasta night. So if you’re looking to kill two birds with one stone, so to speak, our chefs have got just the dish for you. You’ll make your own chicken satay with a spicy coconut-based peanut sauce. Mix that up with carrots, scallion, and ramen noodles and you’re ready for stir-fry night.
Ingredients
3 ounce
Carrot
6 ounce
Ramen Noodles
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
10 ounce
Chopped Chicken Breast
1 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 clove
Garlic
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Peanut Butter
(Contains: Peanuts)
1 unit
Lime
2 unit
Scallions
½ ounce
Peanuts
(Contains: Peanuts)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. Quarter lime. Trim and peel carrot. Using a peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Trim and thinly slice scallions, separating whites from greens. Roughly chop peanuts.
• Pat chicken* dry with paper towels. • Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and garlic; season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes.
• While chicken cooks, in a small bowl, whisk together coconut milk, ponzu, chili sauce, soy sauce, half the peanut butter, and juice from half the lime (whole lime for 4 servings) until smooth. TIP: Taste sauce and add more peanut butter if you like a nuttier flavor.
• Stir carrot ribbons and scallion whites into pan with chicken mixture; cook until slightly softened, 1-2 minutes. Season with a big pinch of salt and pepper. • Once water is boiling, add ¾ of the noodles (save the rest for another use) to pot; cook until tender, 1-2 minutes. • Drain noodles and thoroughly rinse under cold water, at least 30 seconds. (This stops the cooking and helps prevent sticky noodles.)
• Stir sauce into pan with stir-fry; bring to a simmer, then reduce heat to low. Cook until thickened, 2-4 minutes. • Add drained noodles and toss until everything is thoroughly coated in sauce. Season with salt and pepper to taste. Remove pan from heat.
• Divide noodle stir-fry between bowls. Garnish with scallion greens and peanuts. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy peanut sauce, though some found it too peanut buttery; adding extra chili sauce or sriracha boosted the spice 🌶️.
- Ease of prep: Generally easy to make, though some had trouble with the carrot ribbons and sticky noodles.
- Suggestions: Consider adding more veggies like broccoli or bell peppers; be careful not to overcook the noodles.
- Portions: Some felt there were too many noodles compared to protein and vegetables.
- Sauce: For a thinner sauce, use less coconut milk; adjust peanut butter to taste for desired nuttiness.
