15 Minute Brothy Satay Noodles

This is one of my favourite dinners I’ve had on rotation lately. It’s cosy, nourishing, packed with flavour and comes together in as little as 15 minutes, making it perfect for busy weeknights. The creamy coconut broth paired with the flavourful Urban Forager’s Chicken Broth, peanut butter, tamari, ginger and garlic gives it that comforting, takeaway-style flavour while still using simple, real food ingredients. I also love how easy it is to customise with whatever veggies you have on hand. It’s become one of those recipes I keep craving on repeat lately, especially during the cooler months.

Serves 2
Gluten, dairy + egg free

INGREDIENTS

  • 1 carrot, peeled into ribbons

  • 1 bokchoy, washed and each leaf sliced in half lengthwise

  • 4 chicken thighs, diced

  • 1 cup broccoli florets (cut into small florets so they cook faster)

  • 2 tsp Urban Forager Organic Chicken Bone Broth Concentrate

  • 3 cups filtered water

  • 1 cup coconut cream or coconut milk

  • 2 Tbsp peanut butter

  • 2-3 Tbsp tamari

  • A generous dash of fish sauce

  • 1 Tbsp fresh ginger, grated

  • 2 garlic cloves, crushed

  • 1 spring onion, chopped

  • Rice noodles (enough for 2 serves)

  • Coconut oil, for frying


FOR GARNISH

  • Fresh coriander, chopped

  • Chilli oil

INSTRUCTIONS

  1. Use a peeler to slice the carrot into thin ribbons and set aside.

  2. Heat a little coconut oil in a saucepan over medium heat. Add the chicken and cook until browned on all sides.

  3. In a jug, mix the chicken stock with 3 cups of water until combined.

  4. Add the stock mixture to the saucepan along with the remaining ingredients (except the rice noodles). Bring to a gentle simmer and cook for around 5 minutes.

  5. Then add in the rice noodles and stir through. Allow them to soften and cook in the broth for a further 2 minutes, or until tender.

  6. Taste the broth and adjust the seasoning if needed. Different brands of tamari can vary in saltiness, so you may like to add a little extra to suit your taste.

  7. Divide between two bowls and top with fresh coriander and chilli oil. Enjoy.