Description

Peanut Chilli Noodles with Chicken is a delicious and quick meal combining tender chicken, savory vegetables, and rich peanut sauce. Perfect for a weeknight dinner, this dish is easy to prepare and bursting with flavor!

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

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Instructions

Cook the noodles as per the package instructions, then drain and rinse them under cold water.
While the noodles are cooking, prepare the sauce ingredients and set them aside.
Heat 1 tbsp of vegetable oil in a wok, add the chicken seasoned with salt, and cook while stirring until fully cooked. Remove and set aside.
Add the remaining vegetable oil to the wok, sauté the grated ginger and minced garlic for a few seconds, then add in the carrots and cabbage. Stir-fry on high heat for about 5 minutes until the vegetables are browned yet crisp.
Combine the cooked noodles, chicken, green onions, and pour the peanut sauce over everything. Mix well to combine and serve, garnished with sesame seeds and additional sliced green onions, along with Chinese chilli oil on the side.

Notes

Feel free to adjust the spiciness by varying the amount of dried chilli flakes.
For a vegetarian option, substitute chicken with tofu or extra vegetables.
Make it a one-pot meal by adding more vegetables like bell peppers or broccoli.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 1000mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 85g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg