Description
Peanut Chilli Noodles with Chicken is a flavorful and vibrant dish featuring tender chicken pieces, fresh vegetables, and a creamy, spicy peanut sauce. Perfect for a quick weeknight dinner, this recipe combines the delightful textures of stir-fried noodles and crunchy veggies with the rich depth of peanut butter and heat from chilli flakes, creating a satisfying and balanced meal.
Ingredients
Scale
Chicken and Seasoning
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 tsp salt
- 2 tbsp vegetable oil, divided
Noodles and Vegetables
- 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
Sauce Ingredients
- 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: Prepare the egg noodles according to the package instructions. Once cooked, drain them well and rinse under cold water to stop further cooking and prevent sticking. Set aside.
- Prepare the Sauce: In a bowl, combine smooth peanut butter, hot water, sesame oil, dark soy sauce, hoisin sauce, rice vinegar, and dried chilli flakes. Whisk together until you have a smooth, creamy peanut sauce. Set aside for later use.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and add them to the hot oil. Stir-fry the chicken until it is fully cooked and lightly browned, about 5-7 minutes. Remove the cooked chicken from the pan and set aside on a plate.
- Stir-fry the Vegetables: 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. Add the julienned carrot and sliced cabbage. Continue stir-frying over high heat for about 5 minutes until the vegetables are slightly browned but still retain a firm, crisp texture.
- Combine all Ingredients: Return the cooked chicken and prepared noodles to the wok with the vegetables. Add the cut green onions and pour the peanut sauce evenly over the mixture. Toss everything together thoroughly to ensure the noodles, vegetables, and chicken are well coated with the sauce.
- Garnish and Serve: Sprinkle the dish with sesame seeds and additional sliced green onions. Serve immediately, optionally accompanied by Chinese chilli oil on the side for extra heat.
Notes
- For a spicier version, add more dried chilli flakes directly to the sauce or serve with extra chilli oil.
- You can substitute cabbage and carrots with other seasonal vegetables such as bell peppers, snap peas, or bok choy.
- Adjust the amount of peanut butter for your preferred sauce consistency – add more for a thicker, creamier sauce or less for a lighter coating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: Peanut Chilli Noodles, Chicken Noodles, Stir Fry Noodles, Peanut Sauce, Asian Chicken Recipe, Spicy Noodles
