Description
Peanut Chilli Noodles with Chicken is a vibrant, flavorful dish featuring tender chicken pieces tossed with fresh vegetables and medium egg noodles in a creamy, spicy peanut sauce. This dish is perfect for a quick, satisfying weeknight dinner or a delicious meal that combines savory, tangy, and spicy elements effortlessly.
Ingredients
Scale
Chicken and Noodles
- 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)
Vegetables
- 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
Peanut Sauce
- 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
Garnish
- 1 tbsp sesame seeds
- Additional sliced green onions (optional)
- Chinese chilli oil (optional, for serving)
Instructions
- Cook the noodles: Prepare the egg noodles according to the package instructions. Once cooked, drain the noodles and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare the sauce: In a small bowl, mix together the smooth peanut butter, hot water, sesame oil, dark soy sauce, hoisin sauce, rice vinegar, and dried chilli flakes until a smooth, creamy sauce forms. Set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Season the bite-sized chicken pieces with salt and add them to the hot oil. Stir-fry the chicken while cooking until it is fully cooked through, turning white and no longer pink inside. Remove the cooked chicken from the wok and transfer to a plate.
- Stir-fry the vegetables: Add the remaining tablespoon of vegetable oil to the wok. Quickly stir-fry the grated ginger and crushed garlic for just a few seconds until fragrant. Then add the julienned carrots and thinly sliced cabbage. Stir-fry the vegetables over high heat for about 5 minutes until they are slightly browned but still retain some firm crunch.
- Combine all ingredients: Return the cooked noodles and chicken to the wok with the vegetables. Pour the prepared peanut sauce over everything and toss thoroughly to coat all ingredients evenly with the sauce. Add green onion pieces and gently mix to distribute.
- Garnish and serve: Sprinkle the dish with sesame seeds and additional sliced green onions if desired. Serve immediately with a side of Chinese chilli oil for those who want extra heat.
Notes
- For a spicier version, increase the amount of dried chilli flakes or add more Chinese chilli oil when serving.
- Feel free to substitute the cabbage and carrot with other seasonal vegetables such as bell peppers, snap peas, or bok choy.
- Adjust the quantity of peanut butter in the sauce to make it creamier or thicker according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Keywords: Peanut noodles, chicken noodles, stir-fry, Asian peanut sauce, spicy noodles, quick dinner, chow mein
