Chicken Satay Noodles with Peanut Sauce

Danielle Lima Posted:December 5, 2025July 28, 2025 Updated:July 28, 2025

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This Chicken Satay Noodles recipe is packed with juicy chicken, tender noodles and a rich, crunchy homemade peanut sauce bursting with sweet and salty flavors. A delicious and easy meal, perfect for the whole family!

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A plate of Chicken Satay Noodles with chicken, vegetables, chopped peanuts, and green onions, garnished with a lime wedge. Chopsticks rest on the plate, and more noodles are in a pan in the background.

The star of these chicken satay noodles is the peanut sauce. It’s rich, creamy and has just the right amount of spice. You can also use it as a dipping sauce for chicken tenderloins or peanut lettuce wraps. This is a nice warm bowl or chicken, noodles and veggies all topped in a creamy dreamy sauce. So skip the take out and enjoy.

I love using thick udon noodle with these but by all means, use your favorite. Keep the veggies slightly crispy if you want that crunch factor. If you love these peanut noodles, try Thai chicken noodles, chicken lo mein or ground beef stir fry.

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Why you’ll love this recipe:

39 grams of protein per serving
Homemade peanut sauce you can use on other recipes.

Ingredients and Substitutions:

These are the main ingredients and substitutions for chicken satay stir fry noodles. See the recipe card below for the full ingredients list and instructions:

Top-down view of labeled Chicken Satay Noodles ingredients—chicken breast, vegetables, udon noodles, sauces, spices, peanut butter, olive oil, edamame, and nuts—artfully arranged on a light countertop.

Crunchy Peanut Butter: I like using crunchy peanut butter but you can use creamy peanut butter if you prefer. Natural peanut butter or any kind including almond butter will work.
Low Sodium Chicken Broth
Low Sodium Soy Sauce: or coconut aminos.
Honey: or pure maple syrup.
Rice Vinegar
Light Brown Sugar
Sriracha Sauce or Chili Sauce: for little heat.
Fish Sauce: this can be omitted, if needed, but it really adds a depth of flavor so I highly recommend it.
Cornstarch: or arrowroot powder. This thickens the peanut butter sauce.
Curry Powder
Fresh Ginger: or ground ginger.
Dry Udon Noodles: linguine, rice noodles, egg noodles or your favorite.
Extra Virgin Olive Oil
Boneless Skinless Chicken Breast: ground chicken or chicken thighs.
Chopped Peanuts: any kind of nut works but peanuts are a great crunch to compliment the peanut butter.
Fresh Garlic, Yellow Onion, Red Bell Pepper, Carrot, Cabbage, Edamame, Cilantro, Lime Wedges

Variations

Add any extra veggies you love. Frozen peas, mushrooms and bean sprouts are yummy.
Sprinkle with sesame seeds for garnish.
For a lighter dressing, try low calorie peanut sauce.

Dietary Modifications

This recipe is dairy-free, as is.
For gluten-free, use a GF noodle, arrowroot powder and coconut aminos.

How to make these chicken satay noodles (a step-by-step visual guide):

Step 1: prep and cook

In a medium bowl, whisk together peanut butter, broth, soy sauce, honey, rice vinegar, brown sugar, sriracha, fish sauce, cornstarch, curry powder and ginger until smooth (image 1). Set aside. If you want extra heat, add more srirarcha to your sauce. Cook the noodles according to packet instructions, drain, and set aside (image 2).

Spray a large frying pan or skillet with nonstick spray or avocado oil, over medium-high heat. Add the chicken slices and cook for 4-5 minutes per side until fully cooked through (image 3). Remove and place in a large bowl and set aside. In the same pan, add a little oil, followed by onion and garlic. Cook for 30 seconds until fragrant. Add bell peppers, carrots, cabbage, and edamame, and stir-fry for a coupe of minutes (3-5) until slightly tender but still crisp (image 4).

A four-step collage shows: 1) A bowl of peanut sauce with a spoon; 2) Cooked Chicken Satay Noodles in a bowl; 3) Sliced chicken cooking in a pan; 4) Sliced vegetables and chicken together. Fresh herbs and vegetables surround the dishes.

Step 2: add chicken, sauce and noodles

Add the cooked chicken back into the pan (image 5). Pour in the satay sauce and let it simmer for 2-3 minutes until it thickens (image 6). Add the cooked and drained noodles (image 7) and toss until everything is well-coated and combined. Top with chopped peanuts, spring onions, fresh cilantro and lime wedges (image 8).

Expert Tip!

Keep the bell peppers, carrots, and cabbage slightly crisp for a fresh crunch in every bite.

A close-up of chopsticks holding a portion of Chicken Satay Noodles above a plate with vegetables, garnished with chopped peanuts and green herbs. A bowl of peanuts is blurred in the background.

Recipe FAQs

Can I use a different type of noodle??

Yes absolutely! While udon noodles work great, you can swap them for rice noodles, chickpea spaghetti, ramen, lo mein, soba, or even miracle noodles or spaghetti.

What if I have a peanut allergy?

You can replace peanut butter with almond butter, cashew butter, or sunflower seed butter for a nut-free alternative.

Can I make this ahead of time?

Yes you can! Cook everything and store it in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Can I use store-bought satay sauce?

Yes you can! While homemade sauce gives the best flavor, a good-quality store-bought Thai peanut sauce or satay sauce can save time.

How to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.