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

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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Prep Time 15 minutes
Cook Time 18 minutes
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
 

  1. 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
  1. Air Fryer: Preheat to 190°C (375°F). Cook chicken for 20–22 minutes, flipping halfway.
  2. Pan Fry: Cook over medium-high heat for 5–7 minutes per side, until fully cooked and golden.
  3. In a bowl, whisk together all satay sauce ingredients until smooth. Adjust to taste.
  4. Soak vermicelli in hot water for 5 minutes or according to packet instructions. Drain and rinse under cold water.
  5. 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.

Nutrition

Calories: 460kcalCarbohydrates: 42gProtein: 35gFat: 15g

Notes

To serve: Can eat cold OR can heat up in microwave for 30 secs- 1 minute to loosen up the noodles (does not affect veggies).
Powdered Peanut Butter - can sub for normal peanut butter. I use MacroMike (discount code amb-eliyaeats)
Sweetener Used: Natvia
Glass Bowls: Meal Prep Glass Bowls 
Sauce Containers: separate containers
Satay Seasoning: Mingle

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