Peanut Chilli Noodles with Chicken
This easy to make deliciously saucy peanut chilli noodle stir fry with chicken recipe is the key to Asian cooking.
Servings: 2 people
Equipment
- This is an affiliate link.wok
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 (1.5 cups)
- 1 large carrot julienned
- 3 green onion cut into 2 inch pieces plus 1 onion for serving
- 1 tbsp sesame seeds
For the sauce
- 2 tbsp smooth peanut butter heaped
- 3 tbsp hot water
- 1 tbsp sesame oil
- 2 tbsp This is an affiliate link.dark soy sauce
- 2 tbsp This is an affiliate link.hoisin sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp dried chilli flakes
Instructions
- Cook the noodles according to package instructions. Drain and rinse under cold water.
- While the noddles are cooking mix the sauce ingredients and set aside till needed.
- Heat 1 tbsp of vegetable oil in a wok and add the chicken seasoned with salt, cook while stirring until cooked all the way through. Remove from the pan to a separate plate and set aside till later.
- Add the remaining vegetable oil to the wok, add the grated ginger and minced garlic and stir fry for a few seconds, then add the carrots and cabbage and stir fry over high heat for 5 minutes until the vegetables are slightly browned but still retain their bite, then add the cooked noodles, chicken, green onions and pour the peanut sauce all over and mix to combine. Sprinkle with the sesame seeds and additional sliced green onions and serve with Chinese chilli oil on the side.
Nutrition
Calories: 786kcal | Carbohydrates: 71g | Protein: 66g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 198mg | Sodium: 2254mg | Potassium: 1539mg | Fiber: 9g | Sugar: 14g | Vitamin A: 5791IU | Vitamin C: 51mg | Calcium: 173mg | Iron: 5mg