Step 1

To make satay sauce, combine coconut cream and peanut butter in a small saucepan. Cook, over medium heat until just beginning to boil. Stir through remaining ingredients then remove from heat and set aside to thicken.

Step 2

Cut chicken breasts into long strips. Combine spices with garlic and olive oil, then add chicken and coat well. Cover and refrigerate for at least an hour to marinate.

Step 3

Thread chicken onto skewers and pan-fry over Medium-High heat for 5 - 6 minutes, turning a few times, until golden and cooked through.

Step 4

Bring a half-filled saucepan of water to the boil. Blanch vegetables for 1 - 2 minutes, then remove to a colander. Place the egg noodles in the same water for 1-2 minutes (or according to packet instructions) then drain. Toss with soy sauce and sesame oil.

Step 5

Divide noodles between serving bowls. Top with chicken skewers and vegetables. Drizzle with warm satay sauce. Garnish with shallots and coriander. Serve with extra satay sauce on the side for stirring through.