Dinner

Peanut Chilli Noodles with Chicken Recipe

ByMarina Montclair June 1, 2026June 1, 2026

Introduction

Peanut Chilli Noodles with Chicken is a vibrant and flavorful dish combining tender chicken, crunchy vegetables, and a creamy peanut sauce. It’s a quick and satisfying meal perfect for busy weeknights or anytime you crave something tasty and comforting.

The image shows a close-up of cooked noodles mixed with strips of cooked chicken and green chili slices, all coated in a glossy, reddish-brown sauce. The noodles are curly and soft, with an even sauce covering, and the chicken pieces are tender and slightly shiny. The green chili slices are scattered throughout, adding pops of bright green color. A wooden spoon is lifting a portion of the noodles and chicken, showing the texture and coating of the sauce. The dish is in a dark pan which contrasts with the vibrant colors of the food. 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 the package instructions. Drain and rinse under cold water to stop cooking 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. Set this sauce aside until needed.
Step 3: Heat 1 tablespoon of vegetable oil in a wok or large pan over medium-high heat. Add the chicken pieces seasoned with salt and stir fry until fully cooked. Remove the chicken from the wok and set aside on a plate.
Step 4: Add the remaining tablespoon of vegetable oil to the wok. Stir fry the grated ginger and garlic for a few seconds until fragrant. Then add the julienned carrot and sliced cabbage. Stir fry over high heat for about 5 minutes, until the vegetables are slightly browned but still crisp.
Step 5: Return the cooked chicken to the wok along with the cooked noodles and green onions. Pour the peanut sauce over everything and toss well to combine and heat through.
Step 6: Sprinkle with sesame seeds and extra sliced green onions if desired. Serve immediately with Chinese chilli oil on the side for extra heat.

Tips & Variations

For a spicier kick, add more dried chilli flakes or drizzle with chilli oil before serving.
Swap the cabbage and carrots for any seasonal vegetables you like, such as bell peppers or snap peas.
Adjust the amount of peanut butter to make the sauce creamier or thicker according to your preference.

Storage

Store leftovers 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 soy sauce if the noodles have dried out.

How to Serve

A close-up view of a black wok filled with cooked curly ramen noodles coated in a glossy reddish-brown sauce. Mixed throughout the noodles are small strips of light golden-brown cooked chicken, and bright green sliced chili peppers add a fresh contrast. A wooden spatula is lifting a portion of the noodles and chicken from the wok, showing the shiny, saucy texture and slight charring on some pieces. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of chicken?

Yes, this recipe works well with tofu, shrimp, or beef strips. Adjust cooking times accordingly to ensure your protein is cooked through.

Can I make this recipe gluten-free?

Use gluten-free noodles and substitute tamari for the dark soy sauce to make this dish gluten-free. Check that the hoisin sauce is also gluten-free or use a substitute.