Hazelnut Chicken Satay & Noodles

For the Satay Sauce:

• 4/5 cup hazelnuts
• 1 thumb-sized piece of ginger, grated
• 2 garlic cloves, crushed
• 2 tbsp hazelnut oil
• 3 tbsp light soy sauce

For the Chicken:

• 3 skinless, boneless chicken breasts, diced into cubes
• 1 tbsp vegetable oil

For the Noodles & Vegetables:

• 1 cup dried egg noodles, soaked in boiling water for 5 minutes
• 3 cups sprouting broccoli
• 3 spring onions, chopped
• 1 tbsp sesame seeds

Here’s how

1. Place the dried egg noodles in a bowl of boiling water and soak for 5 minutes, then drain and set aside.
2. In a pestle and mortar (or food processor), crush the hazelnuts with the ginger, garlic, soy sauce, and hazelnut oil until a smooth paste forms.
3. Transfer half of the mixture to a bowl for the chicken marinade and set aside the rest for the noodles.
4. Add the diced chicken breast to the satay mixture and mix well, ensuring each piece is fully coated.
5. Cover and leave to marinate for 1 hour to allow the flavors to develop.
6. Preheat the oven to 350°F /180°C (fan 160°C) / Gas mark 4.
7. Thread the marinated chicken pieces onto two large skewers and place them on an ovenproof tray.
8. Drizzle with a little vegetable oil and roast for 30 minutes, turning halfway through for even cooking.
9. Heat a wok or large frying pan over high heat and add the sprouting broccoli with a spoonful of the reserved hazelnut satay mixture.
10. Pour in a splash of boiling water from the kettle to loosen the sauce.
11. Add the soaked noodles and toss everything together until well combined and heated through.
12. Garnish the noodles with chopped spring onions and sesame seeds.
13. Serve alongside the juicy, flavor-packed satay chicken skewers for a deliciously nutty, savory, and satisfying meal.