Pasta with Chicken and Spinach in Satay Sauce

Pasta with Chicken and Spinach in Satay Sauce

Asian udon or ramen noodles with ground poultry, vegetables, and satay sauce made from peanut butter and coconut milk.



  • Ground chicken or turkey (e.g., fillet), 400 g
  • Salt, a pinch
  • Curry powder, 1 teaspoon
  • Red curry paste, 1 teaspoon
  • Soy sauce, 1 teaspoon


  • Red curry paste, 2 tablespoons
  • Smooth peanut butter, 100 ml
  • Coconut milk, 200 ml
  • Water, 100 ml
  • Sugar, 1 tablespoon
  • Soy sauce, 2 teaspoons
  • Salt, 1 teaspoon
  • Rice vinegar or lime juice, 2 tablespoons


  • Vegetable oil (e.g., coconut oil)
  • Long red pepper, 1/2
  • Onion, 1/2
  • Spinach, 2 handfuls
  • Fresh udon or ramen noodles, 400 g

For serving

  • Chopped peanuts
  • Lime
  • Chili pepper
  • Cilantro


Prepare the sauce by placing all the sauce ingredients in a saucepan, stirring, and bringing to a boil. Remove from heat.

In a wok or large pan, heat a tablespoon of oil and sauté the meat with salt, curry powder, curry paste, and soy sauce (briefly, until the meat is cooked through). Remove the meat from the pan, add another tablespoon of oil, and sauté the sliced onion and chopped red pepper for about 2 minutes, stirring occasionally.

Place the noodles in boiling water and heat for about 15 seconds, then drain. Return the meat to the pan with the vegetables and heat together, stirring, and add the spinach at the end. Add the drained noodles and sauce, and mix.

Serve with chopped peanuts, chili pepper, lime wedges, and cilantro.

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