Satay chicken with Hokkien noodles

Sauce

2 tbsp soy sauce

1 tbsp kecap manis (sweet soy)

1 tbsp honey

2.5 tbsp peanut butter (I am using pure peanut butter)

160 ml coconut milk

2-3 tbsp coriander (chopped)

Chilli to your liking (optional)

Note: if using normal peanut butter, reduced the honey

The rest of the ingredients

440 g Hokkien noodles

1 chicken breast fillet (chopped to bite-size)

1 medium Onion (sliced thinly)

2 cups mixed veggies (carrots and broccoli/peas/green beans)

Mix all the sauce in one bowl and set aside. Prepared chilli and coriander as well

Prepare the hokkien noodle by soaking it in hot water for a couple of minutes and separate the noodles, rinsed with cold water and set aside.

Chop veggies and chicken and set aside.

Heat the oil on the wok and cook the protein until its cook, sprinkle some salt while cooking them. Once it cooked, take it out from the wok and set aside.

Heat the oil on the wook, stir in onion and cook until it look soft.

Stir in veggies and sprinkle with some salt, cook until veggies looks tender.

Put the chicken back to the wok, stir in noodles and the sauce mixture, keep stiring until all well combined. Turn off the heat, your food is now ready to serve.

Tips: you can add some dark soy sauce or add more sweet soy (kecap manis). Both candarken the satay sauce, the sweet soy sauce will add more sweetness into the dish, whereas the dark soy sauce will add more saltiness. Pick wisely based from your taste buds preferences.