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 the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and set aside.

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 to make the sauce. Set this aside.

Step 3: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Season the chicken pieces with salt, then add to the wok. Stir-fry until the chicken is fully cooked and lightly browned. Remove the chicken from the wok and transfer to a plate.

Step 4: Add the remaining tablespoon of vegetable oil to the wok. Quickly stir-fry the grated ginger and garlic for a few seconds until fragrant. Then add the julienned carrots and sliced cabbage. Continue stir-frying on high heat for about 5 minutes until the vegetables are tender but still crisp and slightly browned.

Step 5: Return the cooked chicken to the wok along with the drained noodles and green onions. Pour the prepared peanut sauce over everything. Toss well to combine all the ingredients evenly.

Step 6: Sprinkle with sesame seeds and additional sliced green onions if desired. Serve immediately, optionally accompanied by Chinese chilli oil for extra heat.

Tips & Variations

For a vegetarian option, substitute chicken with firm tofu or extra vegetables like bell peppers and snap peas.

If you prefer less spice, reduce or omit the dried chilli flakes and serve chilli oil on the side.

Use crunchy peanut butter for added texture.

Adding a splash of fresh lime juice before serving can brighten the flavors.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute egg noodles with rice noodles, soba noodles, or even spaghetti if you don’t have chow mein noodles on hand. Just adjust the cooking time according to the noodle type.

How can I make this recipe less spicy?

To reduce the heat, lessen or skip the dried chilli flakes in the sauce and offer chilli oil on the side so each person can add their preferred amount. You can also add a bit more peanut butter to mellow out the spice.