Recipe: Spicy Chicken Satay Noodles

Here's a very spicy, but very moreish Asian noodle dish, using juicy chicken thigh meat and crunchy peanut butter to liven it up! These chicken thighs in a chilli sauce were on offer on Sainsburys hence using them, but if you want just use 6 normal chicken thighs and about 5 tablespoons of hot sweet chilli sauce instead. Lager seems an unusual ingredient, but cooking with beer or lager is quite common in Asian cuisine. I seem to always have a can of lager open in the fridge that I hadn't finished from the night before, so this is a good way of using it up.

Spicy Chicken Satay Noodles (serves 2)

1 x 700g pack Sainsburys Just Cook Sweet Chilli Chicken Thighs

200ml lager

2 stacks medium egg noodles

2 tbsp olive oil (plus a little extra for noodles)

1 carrot, julienned

100g spring greens, sliced

1 tsp minced ginger

½ tsp garlic powder

½ tsp Thai 7 spice

1 tbsp dark soy sauce

Few drops toasted sesame oil

2 tbsp crunchy peanut butter

Salt and pepper to taste

1. Preheat the oven to 200C. Put the chicken thighs and the lager in a baking dish, and bake in the oven for 50 minutes. Remove and set aside to cool a little. Remove the thighs from the baking dish, reserving the cooking juices.

2. Remove the skin from the thighs and discard, pick the meat off the bones, and set aside. Cook the noodles according to the packet instructions, drain, mix with a little oil (to avoid sticking later) and set aside

3. Mix together the reserved chicken juices (draining any fat away if necessary), soy sauce, sesame oil and crunchy peanut butter. Set aside.

4. Put the oil in a wok and put it on high heat. Fry the carrots, ginger, garlic and spring greens in the oil for 3 minutes. Add the chicken and fry for a further two minutes. Add the noodles and sauce, and stir fry for 1-2 minutes, or until everything is hot and well combined.

5. Season to taste and serve!