Dinner

Peanut Chilli Noodles with Chicken Recipe

Name: Peanut Chilli Noodles with Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 chicken breasts, cut into bite-sized pieces; 1/2 tsp salt; 2 tbsp vegetable oil, divided; 125g / 4 oz medium egg noodles (chow mein 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; 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

ByZoe Lane May 28, 2026May 28, 2026

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Introduction

Peanut Chilli Noodles with Chicken is a flavorful and satisfying dish that combines tender chicken, crunchy vegetables, and a rich peanut sauce with a hint of heat. Perfect for a quick weeknight dinner, this recipe brings together bold Asian-inspired flavors in a comforting noodle bowl.

A bowl of stir-fried lo mein noodles sits on a wooden board, showing a colorful mix of thick, glossy brown noodles with a shiny texture, mixed with light brown pieces of chicken, thin red bell pepper strips, and green sliced spring onions scattered on top. The noodles form the main layer with mixed vegetables and chicken spread throughout. Dark brown wooden chopsticks rest on the bowl's edge, and a cup of dark soy sauce is placed nearby. The bowl is white with a slightly rough texture inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts, cut into bite-sized pieces
1/2 tsp salt
2 tbsp vegetable oil
125g / 4 oz medium egg noodles (chow mein noodles)
1 tbsp ginger, grated
4 cloves garlic, grated or crushed
1/4 head cabbage, sliced thinly (about 1.5 cups)
1 large carrot, julienned
3 green onions, cut into 2 inch pieces
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

Step 1: Cook the noodles according to package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking.
Step 2: In a small bowl, mix together the peanut butter, hot water, sesame oil, dark soy sauce, hoisin sauce, rice vinegar, and dried chilli flakes. Set this sauce aside.
Step 3: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Season the chicken pieces with salt and stir-fry until fully cooked and lightly browned. Remove the chicken from the wok and set aside.
Step 4: Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the grated ginger and minced garlic for a few seconds until fragrant.
Step 5: Add the julienned carrots and sliced cabbage to the wok. Stir-fry on high heat for about 5 minutes, until the vegetables are slightly browned but still crisp-tender.
Step 6: Return the cooked chicken to the wok along with the drained noodles and green onions. Pour the peanut sauce over everything and toss to combine well and heat through.
Step 7: Transfer to serving plates, sprinkle with sesame seeds and extra sliced green onions if desired. Serve immediately, optionally with Chinese chilli oil on the side for added spice.

Tips & Variations

For more heat, increase the dried chilli flakes or serve with chilli oil on the side.
Swap cabbage and carrots for seasonal vegetables like bell peppers, snap peas, or bok choy for variety.
Adjust the amount of peanut butter to make the sauce creamier or thicker according to your preference.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or sesame oil to keep the noodles moist. For best texture, consume soon after reheating as noodles can firm up when cooled.

How to Serve

A white bowl sits on a wooden board filled with a single layer of stir-fried noodles, which are a warm brown color, mixed with pieces of cooked chicken that are light tan. Scattered throughout the noodles are thin slices of red bell pepper and green onions, adding bright red and green pops of color. Dark brown wooden chopsticks rest on the edge of the bowl. In the top right corner of the image, there is a small white bowl filled with dark soy sauce. The scene is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute medium egg noodles with rice noodles, udon, or spaghetti if needed. Just adjust the cooking time according to the noodle type.

Is this recipe gluten-free?

Traditional soy sauce contains gluten, so to make this recipe gluten-free, use tamari or a gluten-free soy sauce alternative. Be sure to check that the hoisin sauce is also gluten-free or substitute with a suitable alternative.