Radio 1 presenter and co-host of That Peter Crouch Podcast Chris Stark has released a student cookbook that’s full of stories of his own time at uni along with some easy and tasty dishes for those cooking for themselves for the first time. Try his delicious recipe for satay chicken noodles from Eat, Sleep, Zoom, Reheat.

Chicken satay noodles
Chicken satay noodles
Print Recipe
Nutrition Facts
'Starkay' satay noodles
Amount Per Serving
Calories 971 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 32g200%
Cholesterol 43mg14%
Sodium 807mg35%
Potassium 1180mg34%
Carbohydrates 104g35%
Fiber 10g42%
Sugar 13g14%
Protein 36g72%
Vitamin A 3389IU68%
Vitamin C 97mg118%
Calcium 126mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

'Starkay' satay noodles

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 971kcal
Author: Chris Stark


  • 300 g boneless chicken thigh meat diced
  • 2 tbsp soy sauce
  • Zest and juice of 1 lime
  • 2 tsp cornflour
  • 400 g dried noodles (2 nests per person)
  • 4 tbsp vegetable oil
  • 1 onion thinly sliced
  • 1/2 broccoli cut into florets and stalk thinly sliced
  • 1 carrot thinly sliced
  • 50 g smooth peanut butter
  • 2 tbsp sweet chilli sauce
  • 400 ml tin coconut milk
  • 100 g mangetout thinly sliced
  • 50 g frozen peas
  • 50 g roasted peanuts lightly crushed


  • Put the chicken in a bowl, add the soy sauce, lime zest and cornflour and mix together well. Cover and leave to marinate for five minutes. If you are using tofu, do the same step.
  • Bring a large pan of water to the boil, add the noodles and cook for two minutes. Once cooked, drain with a colander and rinse under running water until cold. Drain again and drizzle with two tablespoons of the vegetable oil, coating them well before setting aside.
  • Heat a large frying pan over a high heat until hot, add the remaining oil and fry the onion, broccoli stalk and carrot for one minute. Stir in the peanut butter, chilli sauce and coconut milk. Bring the pan to the boil, then turn down the heat to a simmer. Add the marinated chicken or tofu and poach for five minutes. Throw in the mangetout, peas and broccoli florets and simmer for another two minutes.
  • Return to the boil, stir in the lime juice and cooked noodles and heat until they are piping hot. Serve with the crushed peanuts on top.


Vegetarian: removing the chicken and adding firm tofu to this dish works just as well.
Flavour tip: adding some sliced spring onions and sesame seeds at the end might make you consider quitting university and becoming a chef!


Calories: 971kcal | Carbohydrates: 104g | Protein: 36g | Fat: 49g | Saturated Fat: 32g | Cholesterol: 43mg | Sodium: 807mg | Potassium: 1180mg | Fiber: 10g | Sugar: 13g | Vitamin A: 3389IU | Vitamin C: 97mg | Calcium: 126mg | Iron: 7mg


Eat, Sleep, Zoom, Reheat: How To Survive And Thrive In Your Student Kitchen by Chris Stark is published by John Blake, priced £9.99 Amazon.

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