An eternal crowd-pleaser, satay chicken becomes even more popular when it's ready in just 30 minutes. Full of fragrance from coconut milk, lime and sweet satay sauce, and served with a crunchy quick pickle, this noodle bowl can be relied upon to win you friends.
Thinly slice cucumber. Trim and quarter radishes. Place cucumber and radish in a bowl and juice over ½ the lime. Add sugar, a pinch of salt and pepper and mix to combine. Set aside to lightly pickle until ready to serve.
Boil kettle in preparation for step 3. Rinse bok choy and thinly shred. Cut remaining lime into wedges.
Place bok choy and noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften noodles. Drain well and set aside.
Place chicken, turmeric, oil, salt and pepper in a bowl and toss to combine. Heat a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 5–6 minutes or until golden brown and almost cooked. Add satay sauce and kecap manis to frypan and cook for 30 seconds or until fragrant.
Add coconut milk and cook for 3–4 minutes or until thickened slightly and chicken is cooked through.
Divide noodles and bok choy between bowls. Top with chicken and spoon over the satay sauce. Top with cucumber and radish pickle and serve with lime wedges.