Description
Peanut Chilli Noodles with Chicken combines tender chicken, vibrant vegetables, and a rich peanut sauce over egg noodles, making it an easy, satisfying meal for any occasion.
Ingredients
Scale
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 125g / 4 oz medium egg noodles
- 1 tbsp ginger, grated
- 4 cloves garlic, grated or crushed
- 1/4 head cabbage, sliced thinly (1.5 cups)
- 1 large carrot, julienned
- 3 green onions, cut into 2 inch pieces plus 1 onion for serving
- 1 tbsp sesame seeds
- 2 tbsp smooth peanut butter, heaped
- 3 tbsp hot water
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar, or apple cider vinegar
- 1 tsp dried chilli flakes
Instructions
- Cook the noodles according to package instructions, then drain and rinse under cold water.
- While noodles are cooking, mix the sauce ingredients and set aside until needed.
- Heat 1 tbsp of vegetable oil in a wok and add seasoned chicken; cook until fully cooked, then remove to a separate plate.
- Add remaining vegetable oil to the wok, then stir fry grated ginger and minced garlic for a few seconds.
- Add carrots and cabbage; stir-fry over high heat for 5 minutes until slightly browned yet still crunchy.
- Add cooked noodles, chicken, green onions, and pour the peanut sauce over; mix thoroughly.
- Sprinkle with sesame seeds and additional sliced green onions, serving with Chinese chili oil on the side.
Notes
For a spicier flavor, adjust the amount of dried chilli flakes to taste.
Feel free to substitute chicken with tofu for a vegetarian option.
Add your favorite vegetables for extra nutrition and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg