Satay Chicken Noodle Soup For One

I love eating and making noodle soups at home now since my first ramen experience at Min Min Noodle Bar back in March. So combining it with one of my favourite ingredients – Peanut Butter – made for a delicious noodle soup!


Adapted from Marcus Wareing’s Recipe


  • 1 chicken breast
  • 1 portion of straight to work noodles
  • 1/2 red chilli, deseeded and finely chopped
  • 1/2 red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp smooth peanut butter
  • 1 tsp soy sauce
  • 500ml chicken stock – made using 1 or 2 low salt chicken oxo cubes
  • 100ml low fat coconut milk
  • Around 20g of roasted peanuts, roughly chopped
  • Small handful of coriander, roughly chopped


  1. In a small frying pan, brown the chicken all over and then set aside
  2. Fry the onion, garlic and red chilli in a pan (with a drizzle of oil or FryLight spray) for 2-3 minutes until caramelised
  3. Stir in the peanut butter, soy sauce, seasoning, chicken stock and chicken breast. Gently bubble it for 25-30 minutes until the chicken is cooked through
  4. Remove the chicken from the soup and shred it with two forks, before returning it to the pan
  5. Add the coconut milk and noodles, and simmer it for another 3 minutes until the noodles are cooked. Taste the soup and add more seasoning and peanut butter if needed
  6. Ladle the noodle soup into a bowl and top with the chopped coriander and peanuts



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