Combine the satay marinade ingredients in a blender and blitz until smooth. Then, chop your Meatless Farm Chicken into chunks and marinate for up to an hour or overnight.
To make the peanut curry sauce, start with a pan on a medium heat and add the peanut butter and coconut milk. Whisk to combine before adding the rest of the sauce ingredients, followed by a splash or two of water. Bring to a gentle simmer and cook for 15 mins.
Make the crispy peanut chilli oil by heating the veg oil and then adding the bird eye chilli, fish sauce and garlic and cooking for 10 mins over a medium heat. Then throw in the crispy shallots and roasted peanuts to soak up that delicious oil.
Time to cook off your Meatless Farm Chicken. In a hot skillet cook the chicken, turning regularly until nicely coloured. Keep to one side whilst you cook the noodles in salted boiling water according to pack instructions.
Once the noodles are cooked, drain and rinse under cold water so they don’t stick. Let’s combine everything! Warm your peanut sauce, with more water if needed, and add green beans and the cooked MF Chicken. Tip in the noodles and mix well.
Plate and top with the crispy peanut chilli oil and cucumber salad.
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!