These Healthy Satay Chicken Noodle Bowls are the perfect Meal Prep and weekday lunch that is not only easy to make but is packed with flavour and protein! With tender, marinated chicken thighs, a flavourful Satay sauce, and refreshing veggies, this dish is not only delicious but also high in protein and low in calories!

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Why You’ll Love These Satay Chicken Noodle Bowls

Low-Calorie: At just 460 calories per bowl, it’s a healthy and satisfying option.

Quick & Easy: Ready in under 30 minutes, making it perfect for busy weeknights.

High Protein: With 35g of protein per serving, this meal will keep you full and fueled.

Customizable: Adjust the spice level or veggies to suit your taste!

Meal Prep Friendly: Enjoyed cold, making it ideal for lunchboxes or prepping ahead for the week.

Ingredients for Satay Chicken Noodle Bowls

For the Chicken

600g chicken thighs (about 4 large or 6 smaller)
2 tbsp light coconut milk (40g)
1 tsp chicken stock powder/paste (optional)
2–3 cloves garlic, minced
1 tsp minced ginger
1 tsp low sodium soy sauce
1 tbsp sugar free sweet chilli sauce (optional)

For the Satay Sauce

3 tbsp light Coconut Milk (60g)
1 tbsp Powdered Peanut Butter (12g)- I use MacroMike (discount code amb-eliyaeats)
1 heaped tbsp Peanut Butter – 20g
1 tbsp sweetener (I use Natvia)
1/2 tbsp rice wine vinegar (or lime juice)
2-3 clove garlic, minced
Ginger paste (to taste)
1/2 tbsp low sodium soy sauce
1 tsp chilli paste (optional)
1/2 tsp satay seasoning

For the Noodle Bowl

160g dried vermicelli or bean thread noodles (40g dried per bowl)
1-2 carrots, julienned or thinly shredded
1-2 cucumbers, julienned
Iceberg lettuce
20g crushed peanuts (5g per bowl)
Green onion (for garnish)
Lime wedge (for serving)

Macros Per Bowl

(4 Servings, 1 serving= 1 Bowl)

Calories: 460

Carbs: 42g

Protein: 35g

Fat: 15g

Storage and Meal Prep Tips

Store in the fridge for up to 4-5 days.

Can eat cold OR can heat up in microwave for 1 minute to loosen up the noodles and chicken (does not affect veggies) OR alternatively keep the chicken separate, reheat then add it (along with the sauce) to the noodle bowl and veggies on the day of consumption.

Meal Prep Glass Bowls I use.

I like to store the dressing/sauce in separate containers so the noodles and veggies do not go soggy

FAQ

Can I use other noodles instead of vermicelli?
Absolutely! If you can’t find vermicelli noodles, you can substitute with rice noodles, zucchini noodles (for a low-carb option), or egg noodles.

Can I make this dish vegetarian?
Yes! Swap the chicken for tofu or tempeh, and follow the recipe as usual. The Miso sauce will still give you that delicious, savory flavor.

Can You Serve Satay Chicken Noodle Bowls Cold?

Yes! This dish is served cold, which makes it perfect for meal prepping or enjoying a light, refreshing dinner on warmer days. If you prefer a warm meal, simply heat the bowl in the microwave for 30 seconds to 1 minute to loosen up the noodles without affecting the veggies.

Other Healthy Meal Prep Ideas you may like

Healthy Gochujang Chicken Vermicelli Bowls -High Protein Meal Prep

Healthy Miso Chicken Noodle Bowls- Easy Meal Prep

Spicy Peanut Gochujang Noodles with Turkey Mince

Vietnamese Inspired Lemongrass Chicken Vermicelli Bowls

Healthy Chicken Pad Thai – high Protein & low calorie

Baked Satay Chicken Bowls – Easy & Healthy Meal Prep

Prawn Green Curry Bakes (High Protein Meal Prep)

Lemon Chicken and Potatoes (Single Serve Glass Bowl Meal Prep)

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Healthy Satay Chicken Noodle Bowls- Easy & High Protein Meal Prep

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Prep Time 15

Cook Time 18

Servings: 4 Bowls

Course: Main Dish

Calories: 460

Ingredients Method Nutrition Notes

Ingredients

Satay Chicken

600 g chicken thighs about 4 large or 6 smaller
2 tbsp light coconut milk 40g
1 tsp chicken stock powder/paste optional
2-3 cloves garlic minced
1 tsp minced ginger
1 tsp low sodium soy sauce
1 tbsp sugar free sweet chilli sauce optional

Satay Sauce

3 tbsp light Coconut Milk 60g
1 tbsp Powdered Peanut Butter 12g, sub for peanut butter *see notes
1 heaped tbsp Peanut Butter 20g
1 tbsp sweetener I use Natvia, sub for normal sugar
1/2 tbsp rice wine vinegar or lime juice
2-3 clove garlic minced
1 tsp Ginger paste or to taste
1/2 tbsp low sodium soy sauce
1 tsp chilli paste optional
1/2 tsp satay seasoning *see notes
1-2 tbsp hot water to thin

Noodle Bowl Components

160 g dried vermicelli or bean thread noodles 40g dried per bowl
1-2 carrots julienned or thinly shredded
1-2 cucumbers julienned
Iceberg lettuce
20 g crushed peanuts 5g per bowl
Green onion for garnish
Lime wedge for serving

Method

in a bowl, combine all chicken marinade ingredients. Add chicken and coat well. Cover and marinate for at least 1 hour in the fridge.

Cook the Chicken

Air Fryer: Preheat to 190°C (375°F). Cook chicken for 20–22 minutes, flipping halfway.
Pan Fry: Cook over medium-high heat for 5–7 minutes per side, until fully cooked and golden.
In a bowl, whisk together all satay sauce ingredients until smooth. Adjust to taste.
Soak vermicelli in hot water for 5 minutes or according to packet instructions. Drain and rinse under cold water.
In each bowl, add a base of noodles. Top with shredded lettuce, carrot, and cucumber. Slice cooked chicken and add on top. Serve the miso sauce on the side in small containers (see notes) or drizzle on top. Garnish with crushed peanuts, green onion, and a lime or lemon wedge.