Description
This Peanut Chilli Noodles with Chicken recipe is a delight for your taste buds! Easy to prepare, it features tender chicken, crisp vegetables, and a creamy peanut sauce, making it a fantastic choice for a quick and flavorful dinner.
Ingredients
Scale
- 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 (1.5 cups)
- 1 large carrot, julienned
- 3 green onion, cut into 2 inch pieces plus 1 onion for serving
- 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
- Cook the noodles according to package instructions, then drain and rinse under cold water.
- While the noodles are cooking, mix the sauce ingredients and set aside until needed.
- Heat 1 tbsp of vegetable oil in a wok, add the chicken seasoned with salt, and cook while stirring until fully cooked. Remove from the pan and set aside.
- Add the remaining vegetable oil to the wok, then add the grated ginger and minced garlic. Stir fry for a few seconds.
- Add the carrots and cabbage, stir fry over high heat for 5 minutes until slightly browned while still retaining their crunch.
- Add the cooked noodles, chicken, green onions, and pour the peanut sauce over everything. Mix to combine.
- Sprinkle with sesame seeds and additional sliced green onions and serve with Chinese chilli oil on the side.
Notes
You can adjust the spice level by modifying the amount of dried chilli flakes.
For added crunch, try incorporating bell peppers or snap peas.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg